Directions:
- Cook carrot in medium saucepan of boiling salted water until just crisp-tender, about 2 minutes. Drain well. Cool.
- Combine carrot, lettuce, tomato, salami, mortadella, cheese, mushrooms, olives, artichoke hearts, and pepperoncini in large bowl.
- Whisk oil, vinegar, garlic powder and oregano in small bowl to blend. Season dressing to taste with salt and pepper.
- Pour dressing over salad. Toss to coat. Cover and refrigerate 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.36 Kcal (2208 kJ) | ||
| Calories from fat | 441.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.08g | 76% | |
|---|---|---|---|
| Cholesterol | 50.45mg | 17% | |
| Sodium | 1364.78mg | 57% | |
| Potassium | 275.63mg | 6% | |
| Total Carbs | 7.92g | 3% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 13.85g | 28% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 168.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 260.8 Kcal (1092 kJ) | ||
| Calories from fat | 218.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.27g | 76% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 17% | |
| Sodium | 674.93mg | 57% | |
| Potassium | 136.31mg | 6% | |
| Total Carbs | 3.92g | 3% | |
| Sugars | 2.34g | 19% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 6.85g | 28% | |
| Vitamin C | 2.2mg | 8% | |
| Iron | 0.7mg | 8% | |
| Calcium | 83.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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