It’s still summer- try out this fun salsa. It’s super easy to make!

[toggle title_open=”Celery, Black Olive, and Caper Salsa” title_closed=”Celery, Black Olive, and Caper Salsa” hide=”false” ]This salad is salty, crunchy and sour all at once. The green celery is beautiful against the black olives. Serve with beef, chicken or fish. Makes 2 Servings: 1 tbs fresh lemon juice2 tbs red wine vinegar3 tbs olive oil3/4 c. coarsely chopped celery1/2 c. black olives, pitted and sliced2 tbs drained capers1/4 c. chopped fresh flat-leaf parsleySalt and freshly milled black pepper to tasteIn a medium bowl, combine the lemon juice, red wine vinegar and olive oil. Toss in the olives, capers and parsley. Taste and add salt and pepper as needed. Chill until just before serving. Nutritional analysis: 200 calories, FAT 21 g, PROTEIN 1 g, CARB 4 g, FIBER 2 g, CHOL 0 mg, IRON 1 mg, SODIUM 939 mg, CALC 27 mg[/toggle]


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