Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Provencal Olive Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
5 Tablespoon(s) Balsamic vinegar
Splash of cider vinegar
5 Tablespoon(s) Olive oil, extra virgin
1 Tablespoon(s) 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 Cup(s) Mild green olives
1 Cup(s) Large kalamata olives
pitted
1 Cup(s) Domestic pitted black olives
drained
2 Tablespoon(s) 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
Directions:
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 tohang over both ends of baking sheet. Place peppers in a
single layer ontop of foil. Place about 6 inches below broiler
element. Rotate to charall sides. Remove from oven and enclose in foil
for 5 minutes. Openfoil and allow to rest until cool enough to handle.
Remove skin, seedsand 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 cherrypitter.In a large bowl, combine all dressing
ingredients and stir to combine.Add all remaining ingredients except
bread and garnish; toss. Cover andmarinate for at least 1 hour.Heat
oven to 375 degrees. Place bread in single layer on baking sheetor
jelly roll pan. Bake until golden. Cool. Add bread to olivemixture
and toss. Allow to sit for 10 minutes. Line platter with mixedgreens.
Mound olive salad in center.Note: Olive mixture (without bread and
garnish), can be stored in anairtight container in the refrigerator for
up to 3 days. Posted toMM-Recipes Digest V3 #270Date: Wed, 02 Oct 1996
20:40:12 -0700From: jessann doe <jessann@texas.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 146
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 575.3mg
Potassium: 188mg
Carbohydrates: 19.6g
Fiber: 3.2g
Sugar: 1.5g
Protein: 3.9g


Scale this recipe to Servings [?]