Ingredients
- 1 1/2 stalks celery
- 2 pepperoncinis, stemmed
- 1 4-ounce ja roasted red peppers, drained
- 1 teaspoon dried thyme
- 2 tablespoon red-wine vinegar
- 1/2 cup pimiento-stuffed olives
Cooking Directions
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 50
- Carbohydrates: 6g
- Fat: 1g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 49mg
- Sodium: 463mg
- Exchanges: 1 vegetable
- Carbohydrate Servings: 1/2