Yield: 5 servings
|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