Olive-scal­lion tape­nade

Yoga Journal - - Live Well - NU­TRI­TIONAL INFO

SERVES 8

6 tbsp olive oil Juice of ½ lemon ½ cup black olives, pit­ted 2 tbsp scal­lions, greens only, chopped 1 tbsp ca­pers, drained and rinsed 1 tbsp nas­tur­tium leaves or petals, chopped 1 tbsp fresh pars­ley, chopped 3 an­chovy fil­lets

In a food pro­ces­sor, blend all in­gre­di­ents un­til finely ground. Spread on toast or crack­ers.

115 calo­ries per 4-tbsp serv­ing, 12 g fat (2 g sat­u­rated), 1 g carbs, 0 g fiber, 1 g pro­tein, 203 mg sodium

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