Italian Vegetable Salad
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1/2 c Chopped celery
- 1/2 c Ripe olives, sliced
- 3 tb Vinegar drained (16 oz)
- 1 ts Sugar
- 1/4 c Chopped green onion
- 1 ts Basil (16 oz)
- 1 cn Garbanzo beans, drained
- 1 c Cherry tomatoes, quartered
- 1 cn VEG-ALL Mixed Vegetables,
- 1/4 c Olive oil
- 2 tb Chopped parsley
- 1 Garlic clove
Possible health benefits
General information, not medical advice.
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Celery
High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of protein · 0.7 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Combine VEG-ALL, beans, onion and celery in bowl.
- 2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture.
- 3. Let stand several hours or overnight to marinate.
- 4. Add olives, tomatoes and parsley before serving.
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Cutting board