Directions:
- COMBINE the following ingredients in the food processor:.
- Artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
- In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
- Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
- Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.62 Kcal (279 kJ) | ||
| Calories from fat | 42.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Cholesterol | 2.19mg | 1% | |
| Sodium | 264.2mg | 11% | |
| Potassium | 261.1mg | 6% | |
| Total Carbs | 4.45g | 1% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.85 Kcal (280 kJ) | ||
| Calories from fat | 42.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 265.12mg | 11% | |
| Potassium | 262.02mg | 6% | |
| Total Carbs | 4.46g | 1% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.1mg | 11% | |
| Calcium | 44.3mg | 4% | |
* 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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