Piperade Salad with Olives |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/3 cup extra-virgin olive oil | 2 garlic cloves, thinly sliced | 1 large red onion, halved, sliced |
| 2 large red bell peppers, cut into 1/2-inch-wide strips | 1 large yellow bell pepper, cut into 1/2-inch-wide strips | 1 large green bell pepper, cut into 1/2-inch-wide strips |
| 2 tablespoons Sherry wine vinegar | 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives | |
| 1 | Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and saute until beginning to soften, about 5 minutes. Add all peppers and saute until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. |