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

Makes 4 servings, generous 1/3 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

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

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 mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 1 g fiber; 463 mg sodium; 49 mg potassium.
1/2 Carbohydrate Serving