Olive salad

Yield: 5 servings

Measure Ingredient
32 ounces Jar, broken green olives
6 \N Garlic cloves, minced
2 \N 3-1/4 oz jar marinated onion
4 \N Celery stalks
4 ounces Jar chopped drained pimentos
2 tablespoons Chopped capers, drained
1 tablespoon Dried leaf oregano OR
3 tablespoons Chopped fresh oregano
1 teaspoon Fine ground black pepper
3 tablespoons Red-wine vinegar
⅓ cup Olive oil

The broken green olives should be unstuffed. The two 3-½ oz. jars of marinated cocktail onions should be drained (1 cup). The 4 celery stalks should be halved lengthwise, then sliced thin.

Drain olives; reserve 3 tablespoons brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly.

Pour dressing over salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature.

Makes about 5 cups.

Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By FRED TOWNER MSG#: 182 Submitted By GAIL SHIPP On 12-09-95

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