Herbed green olive salad

1 servings

Ingredients

Quantity Ingredient
2 cups Firmly packed drained pimiento-stuffed; sliced crosswise
; green olives
4 Ribs celery; chopped
1 Red bell pepper; chopped
1 small Red onion; chopped
1 Garlic clove; minced and mashed
; to a paste with 1/4
; teaspoon salt
1 Carrot; quartered
; lengthwise and
; sliced thin
; crosswise
3 tablespoons Minced fresh parsley leaves
2 teaspoons Dried oregano; crumbled
¼ teaspoon Dried hot red pepper flakes
2 tablespoons White-wine vinegar
¼ cup Olive oil

Directions

In a bowl toss together the olives, the celery, the bell pepper, the onion, the garlic paste, the carrot, the parsley, the oregano, and the red pepper flakes, add the vinegar and the oil, and combine the mixture well. Serve the salad as part of an antipasto or as an accompaniment to cheese, salami, and crusty bread.

Makes about 4 cups.

Gourmet July 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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