Basque Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 289.7
- Total Fat: 28.4 g
- Cholesterol: 0.0 mg
- Sodium: 394.6 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.4 g
- Protein: 1.8 g
View full nutritional breakdown of Basque Salad calories by ingredient
Introduction
This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator.This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator.
Number of Servings: 6
Ingredients
-
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced
Dressing:
1/3 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
chopped fresh parsley
Directions
In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LSWICE.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LSWICE.