Information
Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4 to 6
Ingredients
- 1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
- 1 medium-size red bell pepper, cored, seeded, deviened, and finely diced
- 2 ears fresh sweet corn, cooked and kernels removed
- 2 ripe tomatoes, peeled, seeded, and chopped
- 1 small cucumber, peeled, seeded, and chopped
- 1 celery heart, finely chopped
- 8 red radishes, chopped
- 1 tablespoon capers, washed, drained, and chopped
- 6 anchovies, drained and chopped
- ¼ cup olive oil
- 3 tablespoons high quality red wine vinegar
- Salt and freshly milled black pepper
Directions
Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.
When ready to serve combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.
163 kcal
6 % daily value
66 % daily value
3 % daily value
591 mg
42 mg
5 g
8 g
4 g
16 g
3 mg
429 mg
2 g
10 g
8 % daily value