RSSNew Orleans Olive Salad
From EatingWell: December 1997 — Subscribe Now!
This salad makes an excellent sandwich filling or spread for crackers.
4 servings, generous 1/3 cup each
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 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
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Preparation
- 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
Per serving: 50 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 1 g fiber; 463 mg sodium; 49 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1 vegetable
Recipe Categories
- Ethnic/Regional
- American
- Total Time
- 15 minutes or less
- Type of Dish
- Snack
- Salad, side/appetizer
- Appetizer
- Ease of Preparation
- Easy
- Publication
- December 1997
- Meal/Course
- Snack
- Lunch
- Appetizers
- Holiday
- Mardi Gras
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 4
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