INGREDIENTS
2/3 cup dark raisins
2/3 cup chopped celery
1/3 cup chopped red onion
1/3 cup coarsely chopped pitted kalamata olives
1/3 cup coarsely chopped pimiento-stuffed green olives
2 cloves garlic, minced
2 Tablespoons capers, drained and rinsed
2 Tablespoons olive oil
2 Tablespoons white wine vinegar
1-1/2 Tablespoons chopped fresh basil
1-1/2 Tablespoons chopped flat leaf parsley
1-1/2 Tablespoons chopped celery leaves
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon coarse sea salt
1/8 teaspoon coarse black pepper

NUTRITION

  • Calories 50
  • Total Fat 3 g
  • Saturated 0 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
  • Trans Fat 0 g
  • Cholesterol 0 mg
  • Vitamin A 0%
  • Vitamin C 0%
  • Sodium 110 mg
  • Potassium 0 mg
  • Total Cabs 5 g
  • Dietary Fiber 2 g
  • Sugars 0 g
  • Protein 1 g
  • Calcium 0%
  • Iron 0%

Serves 1 cup

Recipe courtesy of Chef Vizzina, Executive Chef and Presiden of Campus Dining
at Samford University