Recipe - New Orleans Olive Salad

1 32oz. jar green olives;
broken, unstuffed
6 Cloves garlic
1 cup Marinated cocktail onions;
drained
4 Stalks celery; halved
lengthwise
1 4 oz. jar chopped
pimientos; drained
2 tablespoon Capers; drained and chopped
1 tablespoon Dried oregano
1 teaspoon Finely ground pepper
3 tablespoon Red wine vinegar
1/3 cup Olive oil

Drain olives; reserve 3 Tbs. 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 stre am, 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. Makes about 5 cups.

Recipe By : CajunCreole Cooking (HP)

Posted to EATL Digest 30 Sep 96

Date: Mon, 30 Sep 1996 23:10:36 0500

From: Fran frich@TENET.EDU