| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sandwiches |
12 |
Servings |
INGREDIENTS
| 3 |
|
10 oz jars pimiento-stuffed olives, drained, chop coarse |
| 3 |
|
Stalks celery, chopped |
| 2 |
|
Carrots, grated |
| 2 |
|
Cloves garlic, finely chopd |
| 1 |
|
4 oz jar diced pimiento, drained |
| 3 |
tb |
Capers, drained |
| 1/3 |
c |
Red wine vinegar |
INSTRUCTIONS
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 MC-Recipe Digest V1 #481 by Jeff Bacon <bacon@iar.net> on Feb 11,
1997.
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