Directions:
- In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
- Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
- Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When shocking with ice water, it instantly stops the cooking process.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.3 Kcal (1936 kJ) | ||
| Calories from fat | 400.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.47g | 68% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 18% | |
| Sodium | 27.64mg | 1% | |
| Potassium | 320.58mg | 7% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 10.24g | 20% | |
| Vitamin C | 32.9mg | 55% | |
| Iron | 0.6mg | 3% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 269.02 Kcal (1126 kJ) | ||
| Calories from fat | 232.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.88g | 68% | |
|---|---|---|---|
| Cholesterol | 31.55mg | 18% | |
| Sodium | 16.08mg | 1% | |
| Potassium | 186.55mg | 7% | |
| Total Carbs | 4.3g | 2% | |
| Sugars | 1.65g | 11% | |
| Dietary Fiber | 1.14g | 8% | |
| Protein | 5.96g | 20% | |
| Vitamin C | 19.2mg | 55% | |
| Iron | 0.3mg | 3% | |
| Calcium | 27.7mg | 5% | |
* 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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