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New Orleans Olive Salad

:  December 1997

Your rating: None Average: 3.7 (3 votes)

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


New Orleans Olive Salad Recipe

Makes: 4 servings, generous 1/3 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our 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

  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

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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Recipe Categories

Style/Theme
Vegan
Vegetarian
Entertaining, casual
Quick (total 30 min. or less)
Type of Dish
Appetizer
Salad, side/appetizer
Snack
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Ethnic/Regional
American
Preparation/ Technique
No-cook
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Meal/Course
Appetizers
Lunch
Snack
Season
Spring
Summer
Fall
Winter
Holiday
Mardi Gras
Publication
December 1997
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