Spanish Chopped Salad Recipe - Cooking Index
Spanish Chopped Salad Recipe - Cooking Index
A colorful chopped salad that goes well with egg dishes, roasted meats, chips or as a topping for toasted crusty bread.
Cuisine: Spanish| 1 tablespoon | 15ml | Tomato - chopped (large) |
| 1/4 cup | 23g / 0.8oz | Minced parsley |
| 1/4 cup | 36g / 1.3oz | Chopped green or red bell pepper |
| 1 | Green onion - finely chopped | |
| 1/4 cup | 36g / 1.3oz | Black or green olives - pitted, chopped |
| 2 1/2 tablespoons | 37ml | Olive oil |
| 1 tablespoon | 15ml | Spanish Sherry or wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine tomato, parsley, bell pepper, onion, olives, oil, vinegar and salt and pepper to taste. Serve within 1 hour.
This recipe yields 2 servings.
Each serving: 209 calories; 535 mg sodium; 0 cholesterol; 21 grams fat; 6 grams carbohydrates; 1 gram protein; 1.01 grams fiber.
Source:
The Los Angeles Times, 02-23-2000
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