Recipes
/Tomato, Pepper & Olive Salad
Tomato, Pepper & Olive Salad
Ingredients
- 3 bell peppers (red, orange, yellow, or green), cut into thin strips
- 1 jar (7 ounces) pimiento-stuffed olives, chopped (about 1¼ cups)
- 1 cup sliced red onion
- 1 cup chopped celery
- ¼ cup Dierbergs olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dried oregano
- Coarse salt and freshly ground black pepper
- 1 carton (12 ounces) miniature heirloom tomatoes, halved
Directions
In large bowl, combine peppers, olives, onion, and celery.
In 1-cup glass measure, stir together olive oil, vinegar, oregano, salt, and pepper; pour over pepper mixture.
Cover and chill at least 4 hours or overnight to develop flavors. Just before serving, stir in tomatoes.
Nutrition Information
Servings:
10
Serving Size: Per Serving
Per Serving
Calories: 110
Cholesterol: 0 mg
Fat: 9 g
Sodium: 494 mg
Carbohydrates: 0 g
Protein: 1 g
Fiber:
Saturated Fat: N/A
Serving Size: Per Serving
Per Serving
Calories: 110
Cholesterol: 0 mg
Fat: 9 g
Sodium: 494 mg
Carbohydrates: 0 g
Protein: 1 g
Fiber:
Saturated Fat: N/A