|
2
qts
escarole
(12 lb torn bite size pieces, leaves)
1
qt
dandelion
(14 lb, leaves tough stems removed)
1
red onion
(6 oz thinly sliced)
12
cup
lupini bean
(canned, garbanzos drained)
12
cup
roasted red pepper
(thinly sliced prepared peeled)
12
cup
pepperoncini
(canned, chilies stemmed seeded and sliced)
12
cup
cherry peppers
(canned red, stemmed seeded and sliced keep small ones whole)
13
cup
fresh basil leaves
(minced)
13
cup
parsley
(minced)
|
2
cloves
minced garlic
1
tbsp
extra-virgin olive oil
1
tbsp
balsamic vinegar
salt
pepper
12
cup
green olives
(ripe, drained)
14
cup
black olives
|
|
Amount Per Serving
|
Calories
80
|
Calories from Fat
25
|
% Daily Value *
| Total Fat
3
g
|
4%
|
| Saturated Fat
370
mg
|
2%
|
| Trans Fat
|
0%
|
| Cholesterol
|
0%
|
| Sodium
558
mg
|
23%
|
| Total Carbohydrate
11
g
|
4%
|
| Dietary Fiber
4
g
|
15%
|
| Sugars
1
g
|
Protein
3
g
| Vitamin A
|
19%
|
| Vitamin C
21
mg
|
34%
|
| Calcium
46
mg
|
5%
|
| Iron
1
mg
|
8%
|
| Potassium
319
mg
|
1%
|
|
