Olive and onion salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large green olives, pitted slightly smashed |
| 2 | mediums | Carrots, cut diagonally |
| 2 | cups | Cauliflower, florets |
| 3 | Garlic cloves, chopped | |
| 1 | tablespoon | Vinegar |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Capers |
| 4 | Pepperoncini | |
| 1 | cup | Celery |
| 3 | mediums | Onions, sliced |
| 1 | Red pepper, seeded, sliced | |
| 1 | teaspoon | Oregano |
| Pepper | ||
Directions
Combine all ingredients. Mix well. Store in air-tight container in fridge.
Stir or shake from time to time. Keeps for weeks. The lone it marinates the better it is.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998
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