[DRAFT]
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 15 to 20 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 15 to 20 servings |
Ingredients
- Salt and freshly ground black pepper
- One 30-ounce jar dill pickles, drained and diced
- One 25.5-ounce jar pepperoncini, drained and diced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 5 tomatoes, diced
- 1 yellow onion, diced
Instructions
- Toss together the pickles, pepperoncini, olive oil, vinegar, tomatoes and onions in a large bowl. Add salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 50 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 934 mg |
| Serving Size | 1 of 18 servings |
| Calories | 50 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 934 mg |