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Muffuletta Olive Salad

New Orleans Style Briny Olive Salad from The Primal Low Carb Kitchen Cookbook

5 from 1 reviews

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Ingredients

Instructions

  1. In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
  2. Pulse in the oregano, basil and black pepper until incorporated.
  3. Stir in the capers. Cover and refrigerate for at least 1 hour before serving.

Notes

<2g net carbs per serving

Nutrition

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