Olive and Celery Salad with Roasted Red Peppers

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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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 and freshly ground black pepper

Directions

  1. Combine the red peppers, olives, celery and romaine in a large bowl.
  2. In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
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