This salad makes an excellent sandwich filling or spread for crackers.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997


Ingredient Checklist


Instructions Checklist
  • Pulse celery and pepperoncinis in a food processor until finely chopped. Add red peppers, thyme, vinegar and olives. Pulse until the olives are coarsely chopped.


Nutrition Facts

50.4 calories; protein 1.3g 3% DV; carbohydrates 6.2g 2% DV; exchange other carbs 0.5; dietary fiber 0.6g 3% DV; sugars 0.2g; fat 1.1g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 654.2IU 13% DV; vitamin c 3.7mg 6% DV; folate 5.7mcg 1% DV; calcium 27.3mg 3% DV; iron 0.6mg 4% DV; magnesium 3.6mg 1% DV; potassium 45.9mg 1% DV; sodium 463.3mg 19% DV; thiaminmg.