Greek Confetti Salad

1. Chop all of the vegetables. My mood detemines the size. Most times they are all diced to between 1/4 and 1/2 inch.

2. Mix all veggies with black pepper, salt, and garlic powder.

3. Add olive oil, lemon juice, red wine vinegar.

4. Adjust the olive oil, lemon juice and red wine to your tastes.

5. Refrigerate for 1/2 hour to let flavors blend.

6. Prior to serving, taste and readjust salt and pepper to taste.

7. Enjoy!

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Nutrient	Quantity
Total fats	55.9869 g
Protein	28.248 g
Carbohydrates	28.2876 g
Energy	714.1292 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4563 g
Water	765.9313 g
Aspartic acid	0.8587 g
Calcium, Ca	220.5433 mg
Lutein + zeaxanthin	1641.9025 g
Fiber, total dietary	7.8632 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	3287.73 g
Niacin	4.9212 mg
Vitamin A, RAE	333.175 g
Arginine	0.1431 g
Riboflavin	0.3079 mg
Tocopherol, beta	0.114 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	2.463 g
Sodium, Na	120.3542 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7014 g
Total lipid (fat)	55.9869 g
Manganese, Mn	0.7266 mg
Fructose	8.5684 g
Proline	0.1228 g
Fatty acids, total saturated 16:0	6.3463 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.3033 g
Choline, total	117.4905 mg
Sugars, total	16.9185 g
Serine	0.1825 g
Fatty acids, total saturated 10:0	0.0122 g
Fatty acids, total saturated 18:0	1.1492 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.6978 mg
Selenium, Se	19.116 g
Ash	4.8099 g
Fatty acids, total saturated 18:1 undifferentiated	38.7802 g
Pantothenic acid	0.6627 mg
Phenylalanine	0.2034 g
Copper, Cu	0.6681 mg
Betaine	0.6372 mg
Thiamin	0.3867 mg
Retinol	34 g
Methionine	0.0417 g
Iron, Fe	4.7377 mg
Carbohydrate, by difference	28.2876 g
Phosphorus, P	360.85 mg
Folate, total	137.625 g
Tocopherol, gamma	1.1829 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	14048.58 g
Alanine	0.19 g
Cholesterol	56.6667 mg
Valine	0.1375 g
Fatty acids, total saturated 18:2 undifferentiated	5.7904 g
Glycine	0.1366 g
Carotene, alpha	559.2825 g
Glucose (dextrose)	7.861 g
Fatty acids, total saturated 14:0	0.0047 g
Zinc, Zn	2.3188 mg
Isoleucine	0.1249 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	6.3828 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.1805 g
Tocotrienol, alpha	0.0546 mg
Vitamin A, IU	6066.5983 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	137.625 g
Tryptophan	0.044 g
Vitamin C, total ascorbic acid	148.6068 mg
Phytosterols	161.6625 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0932 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	324.5118 g
Fatty acids, total saturated	7.8189 g
Histidine	0.0893 g
Fatty acids, total monounsaturated	39.7188 g
Threonine	0.1791 g
Folate, food	137.625 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	5.0475 g
Vitamin E (alpha-tocopherol)	11.6059 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	100.0017 mg
Lysine	0.189 g
Potassium, K	1789.6467 mg
Cystine	0.0557 g
Fluoride, F	13.303 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic powder	0	0	0	0
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	0.25 cup	477.36	0	54
Parsley	0.25 cup	5.4	0.9495	0.1185
Yellow bell pepper	0.5	100.8667	0	0.5667
black pepper	0	0	0	0
Pepper	0.25 cup	7.45	1.7284	0.0633
red wine vinegar	0.25 cup	11.3525	0.1613	0
kalamata olive	4 ounces	100.8667	0	0.5667
red onion	0.33 cup	0	0	0
red tomato	3	98.28	21.2394	1.092