| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Large green olives, pitted slightly smashed |
| 2 |
md |
Carrots, sliced diagonally |
| 2 |
c |
Caulifower florets |
| 3 |
|
Garlic cloves. chopped |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Capers |
| 4 |
|
Pepperoncini |
| 1 |
c |
Celery, sliced diagonally |
|
|
Pepper |
| 1 |
ts |
Oregano |
INSTRUCTIONS
Combine all ingredients. Mix very well. Store in air-tight container in
refrigerator. Stir or shake from time to time. Keeps for weeks. (The longer
it marinates, the better it is!)
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
17, 1998
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