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Italian Olive Salad




Source of Recipe


Internet


List of Ingredients




4 cups of pimiento stuffed olives, drained and coarsely chopped
1 cup of canned mixed vegetables, drained
One 14 ounce can of artichoke hearts, drained and coarsely chopped
One 15 ounce can of chick peas drained and coarsely chopped
One 7 3/4 ounce jar of cocktail onions, drained and coarsely chopped
1/4 cup of capers, drained
2/3 cup of pickled vegetables, drained and coarsely chopped
1 large green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 cup of olive oil
1/2 cup of red wine vinegar
1 1/2 tablespoons of dried oregano
1/2 teaspoon of pepper

Combine all of the ingredients, cover and chill for 8 hours. Store the remaining salad in the refrigerator up to 1 week. Makes 12 cups



Recipe