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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices. Or make it deluxe with diced ham and salami. Judy Batson, Tampa, Florida Ingredients:
1/2 cup olive oil |
1/4 cup red wine vinegar |
6 garlic cloves, minced |
1 tablespoon dried oregano |
1 tablespoon thinly sliced green onion |
1 tablespoon minced fresh parsley |
1 teaspoon crushed red pepper flakes |
1-1/2 cups green olives with pimientos, halved |
1 cup coarsely chopped giardiniera |
1/2 cup coarsely chopped pickled beets |
1/2 cup pitted greek olives, halved |
1/3 cup roasted sweet red peppers, chopped |
1/4 cup finely chopped celery |
1 tablespoon drained capers |
Directions:
1. In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices. Yield: 16 servings (1/4 cup each).
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