Italian Olive And Peppers Salad Food

ITALIAN OLIVE AND PEPPERS SALAD

Italian Olive and Peppers Salad image

Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
1 clove garlic, finely chopped
1 bag (10 oz) ready-to-eat hearts of romaine
1/2 cup chopped fresh Italian (flat-leaf) parsley
2 small zucchini, thinly sliced
2 jars (6 oz each) marinated artichoke hearts, drained, chopped
1 1/2 cups pepperoncini peppers (Italian peppers), drained, chopped (from 16-oz jar)
1 cup pitted green olives, halved
Cracked pepper, if desired

Steps:

In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
In large bowl, place salad ingredients.
Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 10 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (2 cups each), Sodium 490 mg, Sugar 3 g, TransFat 0 g

ITALIAN OLIVES

Italian Olives image

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 12

Ingredients

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN PEPPER SALAD

Italian Pepper Salad image

This colorful salad goes well with outdoor cookouts. The flavor comes from bottled Italian dressing and sweet red peppers. You may substitute fat free or low fat dressing to make it more healthy. If yellow and orange peppers are too expensive, just add more green and red.

Provided by Always in the kitch

Categories Peppers

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
2 red bell peppers
3 green onions, chopped
1/2 teaspoon italian seasoning
1/2 teaspoon dry basil
8 ounces Italian dressing (bottled)
2 tablespoons chopped parsley
1 tablespoon sugar

Steps:

Cut peppers in half.
Remove seeds and wash peppers.
Place on baking sheet and broil, until skins blacken.
Remove from pan and place in brown paper bag.
Close bag and allow to sit 5 minutes.
Remove from bag and scrape off skins.
Slice into 1/4 inch strips.
Mix in bowl with all other ingredients.
Refrigerate and allow to marinate for one hour.
Stir before serving.
Cooking time includes one hour marinating.

Nutrition Facts : Calories 148.9, Fat 11, SaturatedFat 1.8, Sodium 629.6, Carbohydrate 13.2, Fiber 2.1, Sugar 8.4, Protein 1.4

BELL PEPPER SALAD WITH CAPERS AND OLIVES

Bell Pepper Salad With Capers and Olives image

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

Steps:

Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

SICILIAN OLIVE SALAD

Sicilian Olive Salad image

Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8 as an antipasto

Number Of Ingredients 9

Ingredients

2 1/2 cups large green olives (about 1 pound)
3 celery ribs
1 carrot
1 small red onion
1 garlic clove
1/2 cup drained caperberries
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons crumbled dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.

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