New Orleans Olive Salad
From EatingWell: December 1997
This salad makes an excellent sandwich filling or spread for crackers.
- 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.
Per serving: 50 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 463 mg sodium; 49 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable
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- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- Mardi Gras
- December 1997