Try this Provencal Olive Salad recipe, or contribute your own.
Suggest a better descriptionGrill or broil peppers until charred on all sides. If using a broiler, line a baking sheet with a large piece of aluminum foil, big enough to hang over both ends of baking sheet. Place peppers in a single layer on top of foil. Place about 6 inches below broiler element. Rotate to char all sides. Remove from oven and enclose in foil for 5 minutes. Open foil and allow to rest until cool enough to handle. Remove skin, seeds and core. To remove pits from olives, press with side of a large-bladed knife: this will expose pit and it can be easily removed. Or use a cherry pitter. In a large bowl, combine all dressing ingredients and stir to combine. Add all remaining ingredients except bread and garnish; toss. Cover and marinate for at least 1 hour. Heat oven to 375 degrees. Place bread in single layer on baking sheet or jelly roll pan. Bake until golden. Cool. Add bread to olive mixture and toss. Allow to sit for 10 minutes. Line platter with mixed greens. Mound olive salad in center. Note: Olive mixture (without bread and garnish), can be stored in an airtight container in the refrigerator for up to 3 days. Posted to MM-Recipes Digest V3 #270 Date: Wed, 02 Oct 1996 20:40:12 -0700 From: jessann doe
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 10 | ||
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Calories: 234 | ||
Calories from Fat: 70 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 765.5mg | 26 % | |
Potassium 272mg | 7 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 31.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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