2 C. sliced celery

2 C. chopped yellow pepper

Handful of Kalamata olives

2 C. chopped red pepper

1 large chopped white onion

2 C. chopped green peppers

Handful of Spanish olives

2 C. peeled, halved lengthwise and sliced cucumber

 

Drizzle extra virgin olive oil and Red wine vinegar over the vegetables, seal with lid, and turn the jar side to side, up and down, until the oil and vinegar is mixed through all layers. Refrigerate until ready to use, serving chilled.  Between each layer you may sprinkle lightly with salt and pepper, if desired.

 

Yield:

Calories:

Fat:

Fiber: