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