New Orleans Olive Salad

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From: EatingWell Magazine December 1997

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/2 stalks celery
  • 2 pepperoncinis, stemmed
  • 1 4-ounce jar roasted red peppers, drained
  • 1 teaspoon dried thyme
  • 2 tablespoons red-wine vinegar
  • 1/2 cup pimiento-stuffed olives

Preparation

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  1. 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 information

  • Per serving: 50 calories; 1 g fat(0 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 6 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 654 IU vitamin A; 4 mg vitamin C; 27 mg calcium; 1 mg iron; 463 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

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