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

Makes: 4 servings, generous 1/3 cup each

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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


  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.


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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