Recipe by Oxmoor House March 2010

Gallery

Recipe Summary

total:
3 mins
prep:
3 mins
Yield:
6 servings (serving size: 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate rind and squeeze juice from lemon to equal 1 tablespoon and 2 1/2 tablespoons, respectively. Process lemon rind, juice, olives, and remaining ingredients in a food processor until coarsely chopped.

    Advertisement

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

51 calories; fat 5.4g; saturated fat 0.7g; mono fat 3.9g; poly fat 0.6g; protein 0.2g; carbohydrates 1g; fiber 0.3g; iron 0.2mg; sodium 208mg; calcium 8mg.
Advertisement