Olive Salad Recipe

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Olive Salad
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Ingredients:

Directions:

  1. Drain pickled vegetables, reserving 1/4 cup liquid.
  2. Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
  3. Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.02 Kcal (1248 kJ)
Calories from fat 198.38 Kcal
% Daily Value*
Total Fat 22.04g 34%
Sodium 414.76mg 17%
Potassium 385.92mg 8%
Total Carbs 24.41g 8%
Sugars 0.96g 4%
Dietary Fiber 7.46g 30%
Protein 5.29g 11%
Vitamin C 22.5mg 37%
Iron 3.3mg 19%
Calcium 65.8mg 7%
Amount Per 100 g
Calories 130.52 Kcal (546 kJ)
Calories from fat 86.88 Kcal
% Daily Value*
Total Fat 9.65g 34%
Sodium 181.64mg 17%
Potassium 169.02mg 8%
Total Carbs 10.69g 8%
Sugars 0.42g 4%
Dietary Fiber 3.27g 30%
Protein 2.32g 11%
Vitamin C 9.8mg 37%
Iron 1.5mg 19%
Calcium 28.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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