Provencal Olive Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Salads, Side dish | 10 | Servings |
INGREDIENTS
| 5 | T | Balsamic vinegar |
| Splash of cider vinegar | ||
| 5 | T | Olive oil, extra virgin |
| 1 | T | Minced fresh thyme leaves |
| 2 | Red bell peppers, roasted | |
| Peeled, seeded cut into | ||
| Strips | ||
| 1 | Yellow bell pepper, roasted | |
| 1/2 | Red onion, chopped | |
| 1 1/2 | c | Mild green olives |
| 1 | c | Large kalamata olives |
| Pitted | ||
| 1 | c | Domestic pitted black olives |
| Drained | ||
| 2 | T | Capers, drained |
| 3 | Ribs celery, washed | |
| Trimmed and sliced | ||
| Diagonally | ||
| Grated peel of one large | ||
| Orange, colored part only | ||
| 1 | Orange, peeled and diced | |
| 1 | Loaf coarse-textured french | |
| Or Italian bread, cut into | ||
| One inch cubes | ||
| Mixed greens |
INSTRUCTIONS
Grill 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 <jessann@texas.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 602.3mg
Potassium: 142.7mg
Carbohydrates: 19.6g
Fiber: 2.6g
Sugar: 1.6g
Protein: 7.6g