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Marinated Olives, Red Pepper and Artichoke Hearts
Great way to get more fiber and fight belly fat.
3 tbsp red wine vinegar
1 1/2 tsp minced garlic
3/4 cup sliced black olives
9 oz frozen artichoke hearts
1 tsp Dijon mustard
15 kalamata olives
2 tbsps basil, chopped
1/2 cup olive oil
1 small onion
1 tbsp parsley fresh & chopped
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> red bell pepper
4 oz mushrooms
Cut red pepper into match stick size strips.
Thaw and drain artichoke hearts. Cut lengthwise.
Trim and quarter mushrooms. Chop olives (use pitted olives).
Whisk first 6 ingredients in large bowl to blend.
Add vegetables and olives. Toss to coat. Season with salt and pepper.
Cover and refrigerate at least 2 hours, stirring occasionally. Let stand at room temperature 30 minutes before serving.
Note: this can be made 1 day ahead if kept refrigerated.
in 1 serving of Marinated Olives, Red Pepper and Artichoke Hearts.
, 15% carbs, 4% protein.
Calorie Counter 100% Free
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