4 Serving Plantry

Marinated Celery Antipasto

Name: Marinated Celery Antipasto with Red Pepper & Kalamata Olives
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: ½ lb celery stalks, sliced on a bias; ¼ cup celery leaves, roughly chopped; ⅓ cup red onion, thinly sliced; 1 garlic clove, minced; 2 tbsp lemon juice; 1 tbsp red wine vinegar; ½ cup red pepper, thinly sliced; ¼ cup Kalamata olives, pitted and halved; 2 tbsp olive oil; Salt and pepper to taste

with Red Pepper & Kalamata Olives

Quick and Easy

SERVINGS

PREP & COOK TIME

15 min

CALORIES

FAT

CARBOHYDRATES

PROTEIN

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INGREDIENTS

½ lb celery stalks, sliced on a bias
¼ cup celery leaves, roughly chopped
⅓ cup red onion, thinly sliced
1 garlic clove, minced
2 tbsp lemon juice
1 tbsp red wine vinegar
½ cup red pepper, thinly sliced
¼ cup Kalamata olives, pitted and halved
2 tbsp olive oil
Salt and pepper to taste

Tools: Medium saucepan

SERVINGS

PREP & COOK TIME

15 min

CALORIES

FAT

CARBOHYDRATES

PROTEIN

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

Bring a medium saucepan of salted water to a boil. Add celery stalks to the pot and cook until tender, 1 to 2 minutes. Drain celery and rinse with cold water to stop the cooking process.

Add red onion, garlic, lemon juice, red wine vinegar and a pinch of salt and pepper to a bowl, and stir. Let sit 2-3 minutes, until the onion softens. Add cooked celery stalks, celery leaves, red pepper, olives, and olive oil to the bowl and mix well. Chill in the refrigerator for an hour before serving. Season to taste with salt and pepper.