Olive and Celery Salad with Roasted Red Peppers Recipe | Valerie Bertinelli
This Olive and Celery Salad with Roasted Red Peppers recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.
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Cooking tools:
- Mixing bowl
- Cruet
- Measuring spoon
- Cocktail shaker
Ingredients
- One 12-ounce jar roasted red peppers, drained and chopped
- 1 1/2 cups pitted olives of any kind (green, black, kalamata, stuffed with anything), chopped
- 4 celery ribs, thinly sliced
- 1 romaine heart, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Kosher salt
- freshly ground black pepper
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