Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Onions; finely sliced |
| ¾ cup | Sliced stuffed olives |
| ¾ teaspoon | Oregano |
| ¾ teaspoon | Salt |
| 3 tablespoons | Vinegar or lemon juice |
| \N \N | Olive oil; enough to cover |
| \N \N | Shredded lettuce |
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, .