Lindsay Olives

by Lindsay Olives
(USA)

Highly versatile, you can toss this over lettuce, short tubular pasta such as Penne or Rigatoni to be served hot or cold (add a little extra olive oil if served cold) or grilled boneless chicken that’s been sliced.

Preparation Time: 30 min

Ingredients
1 6-ounce can Lindsay® Black Ripe Pitted Olives or Lindsay® Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
1 small celery stalk, cut into 1/2-inch dice (about ½ cup)
1 medium carrot, cut into 1/2-inch dice (about ½ cup)
1/4 Maui or other sweet onion, cut into 1/2-inch dice (about ½ cup)
1/2 cucumber, peeled and seeded, cut into 1/2-inch dice (about 1 cup)
1 small green zucchini, unpeeled, cut into 1/2-inch dice (about ¾ cup)
1 small yellow squash, unpeeled, cut into 1/2-inch dice (about ¾ cup)
12 cherry tomatoes, halved (about 2/3 cup)
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives
1 tablespoon finely shredded lemon peel
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Instructions

In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.

Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

Nutritional Information

Nutrients per serving: Calories: 89 Calories from fat: 72 Total fat: 8g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 136mg Total carbohydrates: 4g Dietary fiber: 2g Protein: 1g
Notes

Lettuce: Spring Mix OR Fresh Herb Salad
Grain: Short, tubular pasta such as Penne or Rigatoni - could be served hot or cold (add a little extra olive oil)
Protein: Grilled Boneless Chicken Breast (sliced)

Makes approximately 5 cups
Serving size: 1/2 cup

Courtesy Lindsay Olives