Olive and pepper salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped pimento-stuffed olives |
| ½ | cup | Chopped pitted ripe olives |
| 1 | large | Red or green pepper; chopped |
| ⅓ | cup | Chopped parsley |
| 2 | tablespoons | Drained capers |
| ¾ | cup | Olive oil |
| 1 | teaspoon | Red wine vinegar |
| Oregano to taste | ||
| 2 | tablespoons | Minced garlic |
| Romaine lettuce leaves | ||
| 1 | cup | Cooked rice |
Directions
In a bowl, combine olives, bell pepper, parsley and capers. In a jar, combine olive oil, red wine vinegar, oregano and minced garlic. Put lid on and shake. Pour dressing onto olive mixture and toss. Place lettuce leaves on a platter. Pour olive mixture on top and serve with rice.
Approximately 4 minutes.
Per serving (excluding unknown items): 1708 Calories; 163g Fat (85% calories from fat); 7g Protein; 60g Carbohydrate; 0mg Cholesterol; 18mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2073 Converted by MM_Buster v2.0l.
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