This salad dressing is made from my Olive Tapenade recipe. I merely add more olive oil, some balsamic vinegar and a little sun-dried tomatoes to the mix. This recipe is Induction friendly.
6 oz. pitted black olives (all canned black or add some Greek black olives as well)
1/2 small clove minced garlic
1/3 c. olive oil
4 T. chopped parsley
1 T. + 1 tsp. sun-dried tomatoes packed in oil
2 T. balsamic vinegar
DIRECTIONS: Process, pulsing, in a food processor all ingredients until smooth. You want it finely chopped. You can use a blender if you do not have a food processor. Serve over your favorite green tossed or Greek salad with crumbled feta (optional).
NUTRITIONAL INFO: Entire recipe has 902 calories, 17.4 net carbs. Allowing for 10 servings, each portion will contain:
9.4 g fat
2.3 g carbs, .6 g fiber, 1.7 g NET CARBS
.2 g protein
163 mg sodium