Italian Salad
This salad tastes great with Low Carb Pasta which can be used to create various pasta pesto dishes.
Key Stats¶
13.56 Net Carbs per Serving
Prep Time: 30 minutes
Cooking Time: 15 minutes
Serves: 3 portion
Type: Vegetarian
Category: Italian
-
Ingredients¶
S.No Ingredient Amount Step 1. Extra Virgin Olive Oil 6 tablespoons Step 1 2. Chopped Basil 2-3 tablespoons Step 2 3. Oregano 1 teaspoon Step 3 4. Rosemary 1 teaspoon Step 3 5. Red Chilli Flakes 1 teaspoon Step 3 6. Pink Himalayan Salt 1 teaspoon Step 3 7. Balsamic Vinegar 2 tablespoons Step 4 8. Green Capsicum 100 gms(1 regular size) Step 6 9. Red Capsicum 100 gms(1 regular size) Step 6 10. Orange Capsicum 100 gms(1 regular size) Step 6 11. Yellow Capsicum 100 gms(1 regular size) Step 6 12. Red Onion 50 gms(1/4 large) Step 6 13. Cherry Tomatoes 250 gms Step 8
-
Cookware¶
- Big Bowl
- Spatula
Nutritionix Link
Copy the ingredients from below and adjust as needed.
Copy Ingredients
Extra Virgin Olive Oil - 6 TABLESPOONS
Chopped Basil - 2-3 TABLESPOONS
Oregano - 1 TEASPOON
Rosemary - 1 TEASPOON
Red Chilli Flakes - 1 TEASPOON
Pink Himalayan Salt - 1 TEASPOON
Balsamic Vinegar - 2 TABLESPOONS
Green Capsicum - 100 GMS
Red Capsicum - 100 GMS
Orange Capsicum - 100 GMS
Yellow Capsicum - 100 GMS
Red Onion - 50 GMS
Cherry Tomatoes - 250 GMS
-
Steps¶
- Step 1: Take
6 tablespoons Extra Virgin Olive Oil in a big bowl. - Step 2: Add about
2-3 tablespoons chopped basil . - Step 3: Add
1 teaspoon oregano ,1 teaspoon rosemary ,1 teaspoon red chilli flakes , and1 teaspoon Pink Himalayan Salt . - Step 4: Add
2 tablespoons Balsamic Vinegar . - Step 5: Mix these well and keep it aside for 20 minutes.
- Step 6: Meanwhile, chop
100 gms(1 regular size) Green Capsicum ,100 gms(1 regular size) Red Capsicum ,100 gms(1 regular size) Orange Capsicum ,100 gms(1 regular size) Yellow Capsicum ,50 gms(1/4 large) Red Onion into big pieces. - Step 7: Put the chopped vegies into the oil mixture
- Step 8: Add
250 gms cherry tomatoes - Step 9: Mix well first with Spatula and then with hand while giving gentle squeeze to vegies.
- Step 10: Leave this to marinate for 20-30 minutes.
- Step 11: Serve with low carb pasta dishes.
- Step 1: Take
-
Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
◀
▶
-
Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source EXTRA VIRGIN OLIVE OIL 6 TABLESPOONS 0 90 Nutritionix CHOPPED BASIL 2-3 TABLESPOONS 0.47 45 Nutritionix OREGANO 1 TEASPOON 1.32 5 Nutritionix ROSEMARY 1 TEASPOON 1.07 5 Nutritionix RED CHILLI FLAKES 1 TEASPOON 0.74 5 Nutritionix PINK HIMALAYAN SALT 1 TEASPOON 0 5 Nutritionix BALSAMIC VINEGAR 2 TABLESPOONS 5.11 30 Nutritionix GREEN CAPSICUM 100 GMS 7.96 100 Nutritionix RED CAPSICUM 100 GMS 4.3 100 UKDB ORANGE CAPSICUM 100 GMS 4.3 100 UKDB YELLOW CAPSICUM 100 GMS 4.3 100 UKDB RED ONION 50 GMS 4.38 50 Nutritionix CHERRY TOMATOES 250 GMS 6.72 250 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 3 portion
>> Cooking Time: 15 minutes
>> Prep Time: 30 minutes
>> Category: Italian
>> Type: Vegetarian
Take @Extra Virgin Olive Oil{6%tablespoons} in a #big bowl{}.
Add about @chopped basil{2-3%tablespoons}.
Add @oregano{1%teaspoon}, @rosemary{1%teaspoon}, @red chilli flakes{1%teaspoon}, and @Pink Himalayan Salt{1%teaspoon}.
Add @Balsamic Vinegar{2%tablespoons}.
Mix these well and keep it aside for 20 minutes.
Meanwhile, chop @Green Capsicum{100%gms(1 regular size)},@Red Capsicum{100%gms(1 regular size)}, @Orange Capsicum{100%gms(1 regular size)}, @Yellow Capsicum{100%gms(1 regular size)}, @Red Onion{50%gms(1/4 large)} into big pieces.
Put the chopped vegies into the oil mixture
Add @cherry tomatoes{250%gms}
Mix well first with #Spatula{} and then with hand while giving gentle squeeze to vegies.
Leave this to marinate for ~{20-30%minutes}.
Serve with low carb pasta dishes.