Kathy's Tapanade

Ingredients:

2-3 roasted red peppers-diced (these can be found packed in a jar in the grocery section)
1 red onion-fine diced
1/2 of 14.5 oz can Muir Glen fire roasted tomatoes, crushed
1/2 bunch of arugula-fine chopped
1 cup pitted kalamata olives-fine chopped
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1/4 cup balsamic vinegar
Sea salt (to desired taste)
Fresh cracked black pepper (to desired taste)
1/2 tsp. sugar (if desired)

Directions:

Mix all the above ingredients well into a bowl, cover and chill in refrigerator for at least two hours. Serve with crostini or your favorite bread broken into pieces.

Nutritional Analysis:
Calories: 67
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 181 mg
Carbohydrate: 4 g
Sugars: 2 g
Protein: 0 g