Recipe - Herbed Green Olive Salad

2 cup Firmly packed drained
pimientostuffed; cut or sliced up
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
; cut or sliced up thin
; crosswise
3 tablespoon Minced fresh parsley leaves
2 teaspoon Dried oregano; crumbled
One fourth teaspoon Dried hot red pepper flakes
2 tablespoon Whitewine vinegar
One fourth cup Olive oil

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.