Ingredients:
- 2 cups giardiniera italian hot pickled vegetable salad ( pepperoncini, cauliflower, carrots and celery) drained, available on italian foods aisle, chopped
Directions:
- Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.75 Kcal (1896 kJ) | ||
| Calories from fat | 405.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.02g | 69% | |
|---|---|---|---|
| Cholesterol | 41.21mg | 14% | |
| Sodium | 1193.49mg | 50% | |
| Potassium | 154.94mg | 3% | |
| Total Carbs | 2.22g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 10.82g | 22% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 30.3mg | 169% | |
| Calcium | 78.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 435.18 Kcal (1822 kJ) | ||
| Calories from fat | 389.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.27g | 69% | |
|---|---|---|---|
| Cholesterol | 39.61mg | 14% | |
| Sodium | 1147.16mg | 50% | |
| Potassium | 148.92mg | 3% | |
| Total Carbs | 2.13g | 1% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 10.4g | 22% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 29.2mg | 169% | |
| Calcium | 75.3mg | 8% | |
* 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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