Olive Salad with Anchovies

 

 

 

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Olive and Anchovy Salad
This is a powerful dose of intense flavors and dense nutrition. The mixture of two types of olives and capers is enhanced by the roasted garlic. The combination of omega 3 and omega 6 fats provides a satisfying and healthy side dish. This is convenient and quick to prepare. Open a couple of cans and jars, stir in the rest of the ingredients and viola!
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 0
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 0
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop garlic clove and let sit for 15 minutes.
  2. Chop green onion and all olives.
  3. In a large serving bowl, add all ingredients except garlic.
  4. Melt a pat of butter in a small skillet and add chopped garlic clove. Toast until golden brown and crispy.
  5. Add toasted garlic to the bowl of other ingredients and mix together.
  6. Serve as a side with any meat or fish.
Recipe Notes

Use the entire can of anchovies, including the olive oil.

Butter can be salted or unsalted.

Sodium content is high and if it is a concern, the olives could be rinsed with cold water to remove the brine prior to combining.

The first time I made this, I served on top of deviled eggs (see image).

Nutrition Facts
Olive and Anchovy Salad
Amount Per Serving (200g)
Calories 369 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 12g
Cholesterol 17mg 6%
Sodium 2971mg 124%
Potassium 95mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 0.1g
Protein 8g 16%
Vitamin A 16%
Vitamin C 19%
Calcium 10%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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2017-12-25T06:50:05+00:00

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