This salad makes an excellent sandwich filling or spread for crackers. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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Nutrition Facts

50 calories; 1.1 g total fat; 0.2 g saturated fat; 463 mg sodium. 46 mg potassium; 6.2 g carbohydrates; 0.6 g fiber; 1.3 g protein; 654 IU vitamin a iu; 4 mg vitamin c; 6 mcg folate; 27 mg calcium; 1 mg iron; 4 mg magnesium;