MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New Orleans Olive Salad
Categories: Salads, Vegetables, Herbs
Yield: 5 Cups
32 oz Jar green olives; broken,
- unstuffed
6 cl Garlic
1 c Marinated cocktail onions;
- drained
4 Celery ribs; halved length
- wise
4 oz Jar chopped pimientos;
- drained
2 tb Capers; drained, chopped
1 tb Dried oregano
1 ts Fine ground pepper
3 tb Red wine vinegar
1/3 c Olive oil
Drain olives; reserve 3 tb brine. Slice celery thinly. In medium
bowl, combine olives, garlic, onions, celery, pimentos, and capers.
In small bowl, whisk reserved olive brine, oregano, pepper, and
vinegar until combined. Add olive oil in slow, steady stream,
whisking constantly.
Pour dressing over salad; toss. Spoon into a jar with a tight
fitting lid.
Refrigerate until served or up to 3 weeks.
Serve at room temperature.
Recipe by Cajun-Creole Cooking (HP)
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