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

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997

Gallery

Recipe Summary

total:
10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement

Nutrition Facts

50 calories; protein 1.3g; carbohydrates 6.2g; dietary fiber 0.6g; sugars 0.2g; fat 1.1g; saturated fat 0.2g; vitamin a iu 654.2IU; vitamin c 3.7mg; folate 5.7mcg; calcium 27.3mg; iron 0.6mg; magnesium 3.6mg; potassium 45.9mg; sodium 463.3mg.
Advertisement
Advertisement