Olives and onions
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Pimiento-stuffed olives, drained |
| 6 | ounces | Small pitted ripe olives, drained |
| 7 | ounces | Cocktail onions, drained |
| ½ | cup | Olive or vegetable oil |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Crushed red pepper |
| 2 | Cloves garlic,finely chopped | |
Directions
Place olives and onions in 1½-quart bowl. Shake remaining ingredients in tightly covered container. Pour over olives and onions. Refrigerate, stirring occasionally, at least 2 hours. Drain before serving. Serve with wooden picks. 15 servings; 40 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini