Try this Peppered Olive Salad recipe, or contribute your own.Suggest a better description
From: Alex Silbajoris <72163.1353@CompuServe.COM> Date: 19 Aug 96 17:39:40 EDT Slice chiles as thin as possible - try to cut off slender wedges. Include the seed mass but not the stem. Crush, mince or press garlic (unless you prefer the rush of a chunky cut). Mince herbs, juice lemon. Add all ingredients to the olives, mix, and allow to rest for at least an hour if not overnight. Serve as a side dish for a big feast, and warn the wimps. The visible slices of thin red pepper ought to provide a clear enough warning to all but the least observant. Enjoy! CHILE-HEADS DIGEST V3 #078 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.