Pipérade Salad with Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons sherry wine vinegar
- Carbohydrate 7 g(2%)
- Fat 10 g(15%)
- Fiber 2 g(8%)
- Protein 1 g(2%)
- Saturated Fat 1 g(7%)
- Sodium 59 mg(2%)
- Calories 121
Preparation Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Preparation Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
