Italian vegetable salad - ingredients: 2 tbsp extra virgin olive oil fc, 2 (14.5 oz) cans no salt added whole peeled tomatoes, fc drained and chopped, 1 medium red onion, sliced, 1/2 lb fresh green beans, cut into 1 inch pieces and blanched, 1/2 lb fresh asparagus, cut into 1 inch pieces and blanched, 1 medium red bell pepper, sliced, 1 medium eggplant, cubed, 1/2 cup chopped fresh basil leaves, 1/2 cup chopped fresh parsley, 1/4 cup balsamic vinegar, 1/4 cup oil fc, salt and black pepper to taste fc. Cooking directions: heat a large skillet over medium-high heat; Add 2 tbsp oil. Place tomatoes, red onion, green beans, asparagus, red bell pepper and eggplant in skillet. Sauté until crisp tender and add basil and parsley; Stir to combine. In a small bowl whisk together vinegar, 1/4 cup oil, salt and black pepper. Toss with sauteed vegetables and serve as a side dish as well as a salad. Makes 6 servings. Fc = food club brand

storage: once opened place unused portion in separate container and refrigerate.

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not a sodium free food

non-bpa lining

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Tomatoes, Tomato Juice, Less Than 2% Of: Calcium Chloride, Citric Acid.