| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Curtis aike, Flash2 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Chopped pimento-stuffed olives |
| 1/2 | c | Chopped pitted ripe olives |
| 1 | lg | Red or green pepper; chopped |
| 1/3 | c | Chopped parsley |
| 2 | tb | Drained capers |
| 3/4 | c | Olive oil |
| 1 | ts | Red wine vinegar |
| Oregano to taste | ||
| 2 | tb | Minced garlic |
| Romaine lettuce leaves | ||
| 1 | c | Cooked rice |
INSTRUCTIONS
In a bowl, combine olives, bell pepper, parsley and capers. In a jar, combine olive oil, red wine vinegar, oregano and minced garlic. Put lid on and shake. Pour dressing onto olive mixture and toss. Place lettuce leaves on a platter. Pour olive mixture on top and serve with rice. Approximately 4 minutes. Per serving (excluding unknown items): 1708 Calories; 163g Fat (85% calories from fat); 7g Protein; 60g Carbohydrate; 0mg Cholesterol; 18mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2073 Converted by MM_Buster v2.0l.
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