Ralf's Pretty Good Olive Salad
Recipe: #2486
November 13, 2011
Categories: Salads, Side Dishes, Cheese, Feta, Tomato, One-Pot Meal, Picnic, Potluck, Diabetic, Low Carbohydrate, Low Cholesterol, Low Fat, Vegetarian, Fresh Tomatoes, Olives, more
"Another one from my good friend Ralf_Kramden. You can make it as written, or you can add some kalamata olives for a different flavour. I usually use half regular feta cheese and half Mediterranean style feta, or sometimes I'll stir in some sun-dried tomatoes. Cook time is for refrigeration."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (184.6 g)
- Calories 276.6
- Total Fat - 21.8 g
- Saturated Fat - 7 g
- Cholesterol - 275.3 mg
- Sodium - 1760.2 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 2.5 g
- Sugars - 2.9 g
- Protein - 15.6 g
- Calcium - 294.7 mg
- Iron - 5.8 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Slice olives in half.
Step 2
Combine all ingredients in a large bowl and mix well.
Step 3
Refrigerate at least two hours. If refrigerating overnight, add feta an hour or so before serving.
Tips
No special items needed.
1 Reviews
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