Italian Chopped Salad

1. Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce.

2. Make the dressing:

3. Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper.

4. Drizzle the dressing over the salad and serve.

5. *Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.

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Nutrient	Quantity
Total fats	68.4467 g
Protein	26.1179 g
Carbohydrates	14.8007 g
Energy	770.0597 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.541 g
Water	310.8548 g
Aspartic acid	0.338 g
Calcium, Ca	281.0903 mg
Lutein + zeaxanthin	2274 g
Fiber, total dietary	5.2 g
Fatty acids, total saturated 22:0	0.0871 g
Carotene, beta	1196 g
Niacin	2.2967 mg
Vitamin A, RAE	134 g
Arginine	0.264 g
Riboflavin	0.33 mg
Tocopherol, beta	0.0742 mg
Fatty acids, total saturated 20:1	0.2099 g
Glutamic acid	0.756 g
Sodium, Na	113.9927 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8641 g
Total lipid (fat)	68.4467 g
Manganese, Mn	0.3406 mg
Proline	0.242 g
Fatty acids, total saturated 16:0	7.7787 g
Choline, total	85.2692 mg
Sugars, total	4.66 g
Serine	0.164 g
Fatty acids, total saturated 18:0	1.364 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.258 mg
Selenium, Se	20.24 g
Ash	3.056 g
Fatty acids, total saturated 18:1 undifferentiated	48.2433 g
Pantothenic acid	0.15 mg
Phenylalanine	0.118 g
Copper, Cu	0.4538 mg
Betaine	0.0675 mg
Thiamin	0.246 mg
Retinol	34 g
Methionine	0.04 g
Iron, Fe	5.1259 mg
Carbohydrate, by difference	14.8007 g
Phosphorus, P	281.576 mg
Folate, total	145 g
Tocopherol, gamma	0.5602 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.164 g
Cholesterol	56.6667 mg
Valine	0.162 g
Fatty acids, total saturated 18:2 undifferentiated	6.7668 g
Glycine	0.182 g
Fatty acids, total saturated 14:0	0.0043 g
Zinc, Zn	1.9267 mg
Isoleucine	0.154 g
Fatty acids, total polyunsaturated	7.4437 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Leucine	0.218 g
Vitamin A, IU	2107.3333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	145 g
Tryptophan	0.04 g
Vitamin C, total ascorbic acid	37.8235 mg
Phytosterols	149.175 mg
Fatty acids, total saturated 20:0	0.2794 g
Tyrosine	0.106 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	454.7483 g
Fatty acids, total saturated	9.5283 g
Histidine	0.064 g
Fatty acids, total monounsaturated	49.4024 g
Threonine	0.144 g
Folate, food	145 g
Fatty acids, total polyunsaturated 17:0	0.0148 g
Vitamin E (alpha-tocopherol)	11.3529 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	64.4547 mg
Lysine	0.182 g
Potassium, K	830.7747 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	5	596.7	0	67.5
Extra virgin olive oil	0.5 cup	100.8667	0	0.5667
black pepper	0	0	0	0
Bell Pepper	1	100.8667	0	0.5667
cherry tomato	0.5 cup	100.8667	0	0.5667
dijon mustard	1 tablespoon	100.8667	0	0.5667
red wine vinegar	3 tablespoons	8.493	0.1207	0
artichoke heart	3	100.8667	0	0.5667
agave nectar	2 teaspoons	100.8667	0	0.5667
scallion	2	64	14.68	0.38
bocconcini	4	100.8667	0	0.5667
french haricot vert green bean	0	100.8667	0	0.5667
lettuce head	1	100.8667	0	0.5667