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Italian Holiday Salad

Be sure to make this delicious salad — you won't regret it! I brought this recipe back from sunny Italy. There weren't any canned beans in the original, but I decided to add them for heartiness and didn't regret it one bit. I used bush basil with small leaves — the kind often sold at large supermarkets.

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Italian vacation salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 3 g
Fats 36 % 4 g
Carbohydrates 36 % 4 g
67 kcal
GI: 50 / 0 / 50
    1. Drain the liquid from the beans and olives. 2. Cut the cucumbers, pepper, and celery into slices. Quarter the tomatoes and halve the olives. 3. Wash, dry, and coarsely chop the mint and basil. 4. The dressing. Press the garlic. Combine the garlic, olive oil, lemon juice, salt, and ground pepper, and whisk lightly until smooth. 5. Combine all the ingredients in a salad bowl, drizzle with the dressing, and toss.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Fresh mint - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Olives - 166  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Canned beans - 99  kcal/100g
  • Celery stalk - 12  kcal/100g

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