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Anchovy Salad Recipe
|Canned anchovies||8 Ounce (4 Cans, 2 Ounces Each)|
|Sweet red pepper||1|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Mixed greens||3 Quart (Lettuce, Romaine, Chicory, Curly Endive, Spinach, Etc.)|
Serving size: Complete recipe
Calories 2461 Calories from Fat 1217
% Daily Value*
Total Fat 136 g209.6%
Saturated Fat 16.7 g83.5%
Trans Fat 0 g
Cholesterol 120 mg
Sodium 10451.8 mg435.5%
Total Carbohydrates 189 g62.9%
Dietary Fiber 96 g384.2%
Sugars 34.7 g
Protein 117 g234.9%
Vitamin A 2625.4% Vitamin C 1204.3%
Calcium 318.2% Iron 220.1%
*Based on a 2000 Calorie diet
Separate anchovy fillets, cut in large pieces and add to salad bowl.
Peel and seed tomatoes and cut into thin strips.
Seed peppers and cut into thin strips.
Slice scallions or shallots thinly, and cut ripe olives from stones into thin crescent-shaped pieces.
Add vegetables and olives to salad bowl.
Pour olive oil and vinegar over mixture in bowl, and sprinkle generously with freshly-ground pepper.
Toss together lightly and put in refrigerator for 1 hour.
Add a variety of greens torn into bite-sized pieces at serving time.
Add just enough to take up the oil in the bowl.
Toss lightly and serve immediately.