| 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
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