Doodles olive salad

Yield: 12 Servings

Measure Ingredient
3 \N 10 oz jars pimiento-stuffed olives, drained, chop coarse
3 \N Stalks celery, chopped
2 \N Carrots, grated
2 \N Cloves garlic, finely chopd
1 \N 4 oz jar diced pimiento, drained
3 tablespoons Capers, drained
⅓ cup Red wine vinegar

Combine all ingredients; cover and chill. Store remaining salad in refrigerator up to 1 week. Yield: 7 cups.

Recipe by: Doodles, Birmingham, AL Posted to MC-Recipe Digest V1 #481 by Jeff Bacon <bacon@...> on Feb 11, 1997.

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