Olive and onion salad

Yield: 10 Servings

Measure Ingredient
1 pounds Large green olives, pitted slightly smashed
2 mediums Carrots, cut diagonally
2 cups Cauliflower, florets
3 \N Garlic cloves, chopped
1 tablespoon Vinegar
2 tablespoons Olive oil
3 tablespoons Capers
4 \N Pepperoncini
1 cup Celery
3 mediums Onions, sliced
1 \N Red pepper, seeded, sliced
1 teaspoon Oregano
\N \N Pepper

Combine all ingredients. Mix well. Store in air-tight container in fridge.

Stir or shake from time to time. Keeps for weeks. The lone it marinates the better it is.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998

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