Italian holiday salad
A classic and simple side dish very popular in Italy that incorporates tender vegetables and a light mayonnaise sauce.
Equipment
- sauce pan
- cutting board
- knife
- mixing bowl
- strainer
Ingredients
- 1 small bag of frozen peas and carrots
- 1 small bag of frozen corn kernels
- 1/4 cup capers in brine (drained)
- 2 sprigs of parsley, chopped
- 1 cup mayonnaise
- 1 boiled egg
- salt & pepper to taste
- a few wedges of red bell pepper for garnish
- a couple of parsley leaves for garnish
Instructions
- Gather your ingredients
- Place the veggies in a small stock pan and cover with water (alternatively place in a microwavable container with a couple of tablespoons of water and cook for about 3 minutes) and cook for about 5-6 minutes. Drain and cool completely.1 small bag of frozen peas and carrots, 1 small bag of frozen corn kernels
- Mince the parsley. Chop the egg. Combine the mayo with all the ingredients.1/4 cup capers in brine (drained), 2 sprigs of parsley, chopped, 1 cup mayonnaise, 1 boiled egg, a couple of parsley leaves for garnish, salt & pepper to taste
- Refrigerate for a couple of hours before serving. If desired, decorate the dish with thin slices of bell peppers.Âa few wedges of red bell pepper for garnish
- Make it super fancy and festive with a coating of savory gelatin. Recipe for Italian holiday salad aspic will come soon.Â
Nutrition
Calories: 1613kcal | Carbohydrates: 4g | Protein: 10g | Fat: 173g | Saturated Fat: 28g | Polyunsaturated Fat: 101g | Monounsaturated Fat: 40g | Trans Fat: 0.4g | Cholesterol: 281mg | Sodium: 2697mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 2mg