Emeril Lagasse’s Creole Olive Salad

Creole olive salad is a staple in New Orleans cuisine and is often used as a topping for the famous Muffuletta sandwich.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.

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Easy

Emeril Lagasse’s Creole Olive Salad

Cooking Method: Chilling, Mixing Cuisine: Creole, Louisiana Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Green olives
• 8 ounce Black olives
• 8 ounce Kalamata olives
• 1 cup Red bell pepper
• 1 cup Green bell pepper
• 1 cup Celery
• 1 cup Red onion
• 2 clove Garlic cloves
• 1 cup Fresh parsley
• 1 tablespoon Fresh oregano
• 2 tablespoon Extra virgin olive oil
• 2 tablespoon Red wine vinegar
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. In a large bowl, combine the green olives, black olives, and kalamata olives.
2. Add the diced red bell pepper, green bell pepper, celery, red onion, garlic cloves, fresh parsley, and fresh oregano to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper.
4. Pour the dressing over the olive and vegetable mixture and toss to coat.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 5g2%

Sugars 1g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.