Puttanesca Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
95
FAT
10%
CHOL
2%
SOD
23%

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Ingredients for 4 servings

1/2 red onion, chopped

12 to 15 fresh basil leaves: pile leaves, roll into a log and shred or tear

1 garlic clove, chopped

Salt and black pepper

1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped

4 vine ripe tomatoes, seeded and chopped

6 anchovies (1 tin of flat filets), chopped

1/2 cup kalamata olives, pitted and coarsely chopped

Extra-virgin olive oil, for drizzling

3 tablespoons capers

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