Recipe - Doodles Olive Salad

3 10 ounce jars pimientostuffed
olives, drained, chop
coarse
3 Stalks celery, chopped
2 Carrots, grated
2 Cloves garlic, finely chopd
1 4 ounce jar minced pimiento,
drained
3 tablespoon Capers, drained
1/3 cup Red wine vinegar

Combine all ingredients; cover and chill. Store remaining salad in
refrigerator up to 1 week. Yield: 7 cups.

Recipe by: Doodles, Birmingham, AL

Posted to MCRecipe Digest V1 #481 by Jeff Bacon bacon@iar.net on Feb 11,
1997.