| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dressing |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped green onions; w/tops |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped bell pepper |
| 1/2 |
c |
Each green & ripe olives |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Lemon juice |
| 1/2 |
ts |
Worcestershire |
| 8 |
|
Cloves garlic; crushed |
| 1 |
|
Jar (6-oz) marinated artichoke hearts; oil included |
| 1/2 |
ts |
Each: oregano; thyme, marjoram & savory |
| 1 |
ts |
Capers |
| 1/2 |
ts |
Caper juice |
INSTRUCTIONS
Mix all ingredients and put in air-tight jar. Allow flavors to blend for at
least 24 hours in refrigerator. Use over shredded lettuce: iceberg,
romaine, leaf, bibb; better yet, use several types of lettuce. So good!
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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