Directions:
- Combine first 10 dressing ingredients.
- Blend lightly with wand blender or use food processor.
- Slowly add E.V.O.O. while blending until dressing appears 'creamy'. Add Parmesan cheese and stir. Refrigerate.
- Combine the 9 salad ingredients, toss with a bit of the dressing, refrigerate until ready to serve.
- Serve in individual salad bowls or in a large salad bowl, Layer lettuce on the bottom of the bowl and top with rest of vegetables and dressing mixture. Drizzle more dressing on top if desired and a sprinkle of parmesan cheese.
- Reserve remaining dressing for another day.
- I hope you enjoy this as much as we do.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.26 Kcal (1245 kJ) | ||
| Calories from fat | 205.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.82g | 35% | |
|---|---|---|---|
| Cholesterol | 7mg | 2% | |
| Sodium | 408.1mg | 17% | |
| Potassium | 905.27mg | 19% | |
| Total Carbs | 12.66g | 4% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 36.1mg | 60% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 34mg | 189% | |
| Calcium | 226.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 58.67 Kcal (246 kJ) | ||
| Calories from fat | 40.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 35% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 2% | |
| Sodium | 80.55mg | 17% | |
| Potassium | 178.68mg | 19% | |
| Total Carbs | 2.5g | 4% | |
| Sugars | 0.45g | 9% | |
| Dietary Fiber | 1.1g | 22% | |
| Protein | 1.3g | 13% | |
| Vitamin C | 7.1mg | 60% | |
| Iron | 6.7mg | 189% | |
| Calcium | 44.7mg | 23% | |
* 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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