Peppery Vegetable Salad Recipe

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Ingredients:

Serving

15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
3 small carrots, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 cup pitted ripe olives
3 garlic cloves, minced
1 cup water
1 cup white vinegar
3/4 cup olive oil
4 tsp dried oregano
1 tsp salt

Directions:

In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1034.13 Kcal (4330 kJ)
Calories from fat	721.48 Kcal
		% Daily Value*
Total Fat	80.16g	123%
Sodium	2085.56mg	87%
Potassium	1007.97mg	21%
Total Carbs	68.14g	23%
Sugars	1.19g	5%
Dietary Fiber	16.6g	66%
Protein	11.27g	23%
Vitamin C	18.6mg	31%
Vitamin A	0.1mg	4%
Iron	9.7mg	54%
Calcium	491.7mg	49%

Amount Per 100 g
Calories	418.51 Kcal (1752 kJ)
Calories from fat	291.99 Kcal
		% Daily Value*
Total Fat	32.44g	123%
Sodium	844.03mg	87%
Potassium	407.93mg	21%
Total Carbs	27.58g	23%
Sugars	0.48g	5%
Dietary Fiber	6.72g	66%
Protein	4.56g	23%
Vitamin C	7.5mg	31%
Vitamin A	0.1mg	4%
Iron	3.9mg	54%
Calcium	199mg	49%

* 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.