Directions:
- Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
- Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
- Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
- Keep in refrigerator.
- I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
- Cooking time means refrigerator time.
- I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here home.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.96 Kcal (2763 kJ) | ||
| Calories from fat | 621.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.1g | 106% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 1% | |
| Sodium | 2222.56mg | 93% | |
| Potassium | 275.66mg | 6% | |
| Total Carbs | 11.77g | 4% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 41.4mg | 69% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 11.5mg | 64% | |
| Calcium | 110.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 213.84 Kcal (895 kJ) | ||
| Calories from fat | 201.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.39g | 106% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 1% | |
| Sodium | 720.16mg | 93% | |
| Potassium | 89.32mg | 6% | |
| Total Carbs | 3.81g | 4% | |
| Sugars | 1.04g | 13% | |
| Dietary Fiber | 1.63g | 20% | |
| Protein | 0.82g | 5% | |
| Vitamin C | 13.4mg | 69% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.7mg | 64% | |
| Calcium | 35.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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