Tex-Mex Chili Salad

Ciopinno

SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 30 MINUTES INGREDIENTS 2 tbsp [28 g] Olive Oil 8 tbsp [120 g] Apple Cider Vinegar 1 cup [237 g] Water 2 cup [484 g] Diced Canned Tomatoes 1 tbsp [5.5 g] Italian Seasoning 1 tbsp, ground [1.8 g] Oregano 1 Dash [1 g] Himalayan Pink Salt 1 head [30 g] Garlic (miced) 2 medium [238 g] Red Sweet Pepper (diced in foodprocessor) 2 small [86 g] Shallot (diced in food processor) 6 oz, cooked [170.1 g] Scallops 6 oz [168 g] Cod 6 oz [170.4 g] Shrimp (Prawns) 16 oz [453.6 g] Clams (or muscles ) 2 leaf [1.2 g] Bay Leaf 4 serving (25g) [100 g] Sour Dough Bread DIRECTIONS Heat oil in a large pot oor dutch oven.Add garlic and heat for about 2 minutes or until fragrant.Add red peppers and shallots. Cook for about 10minutes.Add tomatoes, apple cider vinegar, water, seasoning and bay leaves. Bring to a boil and then let simmer on low.Add seafood and let simmer for 20 minutes until clams/muscles are open.Serve warm with a side of sourdough bread. NUTRITION INFO Calories : 440.95 Fat : 14.73 g Carbs : 36.67 g Protein : 40.98 g Fiber : 4.82 g Sugar : 7.63 g