Lunch: T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad)
Ingredients
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
Salt and freshly ground black pepper
Instructions
Toss together the pickles, pepperoncini, olive oil, vinegar, tomatoes and onions in a large bowl. Add salt and pepper to taste.
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Nutrition Facts
Serving Size: 15
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
