PUTTANESCA SALAD

Puttanesca Salad image

Instead of offering dinner guests an ordinary lettuce salad, serve this zesty vegetable dish! With pepperoncinis, anchovy fillets, olives and artichoke hearts, each colorful bite is brimming with flavor.-Gretchen Barnes, Fairfax, Virginia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 18

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Ingredients

6 medium tomatoes, quartered
1 medium sweet red pepper, chopped
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup chopped cucumber
2/3 cup chopped red onion
1/2 cup pitted Greek olives, chopped
1/2 cup pepperoncini
1/3 cup minced fresh parsley
1/3 cup minced fresh basil
5 anchovy fillets, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first ten ingredients. In a small bowl, whisk the remaining ingredients. Pour over tomato mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 486mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges