Insalata Mista Italiana

1. Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.

2. Pour into a mixing bowl; whisk in the vegetable stock and vinegar.

3. Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.

4. Salad: Divide and arrange the mezclun on two salad plates.

5. Top with the remaining salad ingredients.

6. Drizzle with the vinaigrette. Garnish with the fresh basil.

7. Preparation time does not include roasting the bell pepper or preparing the vinaigrette.

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Nutrient	Quantity
Total fats	0.7877 g
Protein	6.3487 g
Carbohydrates	10.1226 g
Energy	75.5341 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.012 g
Water	27.67 g
Aspartic acid	0.0281 g
Calcium, Ca	130.4023 mg
Lutein + zeaxanthin	70.9809 g
Fiber, total dietary	0.2473 g
Carotene, beta	73.4865 g
Niacin	0.0833 mg
Vitamin A, RAE	12.1301 g
Arginine	0.0269 g
Riboflavin	0.0145 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.0114 g
Glutamic acid	0.0465 g
Sodium, Na	195.8423 mg
Fatty acids, total saturated 16:1 undifferentiated	0.017 g
Total lipid (fat)	0.7877 g
Manganese, Mn	0.0886 mg
Fructose	0.0024 g
Proline	0.0132 g
Fatty acids, total saturated 16:0	0.2013 g
Fatty acids, total saturated 8:0	0.0085 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0003 g
Sucrose	2.3076 g
Choline, total	3.5796 mg
Sugars, total	2.8482 g
Serine	0.0118 g
Fatty acids, total saturated 10:0	0.0193 g
Fatty acids, total saturated 18:0	0.0926 g
Vitamin B-6	0.0655 mg
Selenium, Se	6.9692 g
Ash	1.1439 g
Fatty acids, total saturated 18:1 undifferentiated	0.194 g
Pantothenic acid	0.0387 mg
Phenylalanine	0.0106 g
Copper, Cu	0.021 mg
Betaine	0.0128 mg
Thiamin	0.0184 mg
Retinol	5.85 g
Methionine	0.0038 g
Iron, Fe	1.0121 mg
Carbohydrate, by difference	10.1226 g
Phosphorus, P	113.9643 mg
Folate, total	6.8977 g
Tocopherol, gamma	0.016 mg
Fatty acids, total saturated 4:0	0.0243 g
Lycopene	0.5122 g
Alanine	0.0111 g
Cholesterol	3 mg
Valine	0.0153 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.0278 g
Glycine	0.0125 g
Carotene, alpha	4.4372 g
Glucose (dextrose)	0.0093 g
Fatty acids, total saturated 14:0	0.0755 g
Zinc, Zn	0.5205 mg
Isoleucine	0.012 g
Fatty acids, total saturated 12:0	0.0211 g
Fatty acids, total polyunsaturated	0.04 g
Leucine	0.0183 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	145.5765 IU
Folate, DFE	6.8977 g
Tryptophan	0.0036 g
Vitamin C, total ascorbic acid	2.9673 mg
Phytosterols	0.3614 mg
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 6:0	0.0144 g
Tyrosine	0.0065 g
Vitamin B-12	0.165 g
Vitamin K (phylloquinone)	20.9213 g
Fatty acids, total saturated	0.4753 g
Histidine	0.0058 g
Fatty acids, total monounsaturated	0.2228 g
Threonine	0.0099 g
Folate, food	6.8977 g
Cryptoxanthin, beta	0.0359 g
Vitamin E (alpha-tocopherol)	0.0206 mg
Magnesium, Mg	9.0319 mg
Lysine	0.0151 g
Potassium, K	129.7889 mg
Cystine	0.0024 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	1 teaspoon	0	0	0
Extra virgin olive oil	3.5 tablespoons	0	0	0
Parmesan cheese	3 tablespoons	55.5	6	0.75
Vegetable stock	0.5 tablespoon	0.3453	0.0642	0.0048
Parsley	1 teaspoon	0.45	0.0791	0.0099
Red bell pepper	1	0	0	0
black pepper	1 pinch	0.3608	0.0919	0.0047
Garlic Clove	1	4.47	0.9918	0.015
shallot	1 teaspoon	2.4	0.56	0.0033
rom tomato	2	0	0	0
red wine vinegar	1 tablespoon	2.831	0.0402	0
artichoke heart	0.5 cup	0	0	0
basil leaf	0	0	0	0
chianti wine	0.5 cup	0	0	0
organic green	4 cups	0	0	0