Yield: 6 Servings
|6 mediums||Onions; finely sliced|
|¾ cup||Sliced stuffed olives|
|3 tablespoons||Vinegar or lemon juice|
|Olive oil; enough to cover|
Separate onions into rings. Add olives, oregano, salt, vinegar or lemon juice, and enough olive oil to lightly cover. Mix well. Serve on shredded lettuce. May be made a day ahead. Yield: 6 to 8 servings.
MRS. JOHN M. BRANSFORD
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .