Olives And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Crocker | 15 | Servings | |
INGREDIENTS
| 5 | oz | Pimiento-stuffed olives |
| drained | ||
| 6 | oz | Small pitted ripe |
| olives drained | ||
| 7 | oz | Cocktail onions, drained |
| 1/2 | c | Olive or vegetable oil |
| 1/4 | c | Red wine vinegar |
| 1 | t | Dried oregano leaves |
| 1/4 | t | Crushed red pepper |
| 2 | Cloves garlic, finely chopped |
INSTRUCTIONS
Place olives and onions in 1 1/2-quart bowl. Shake remaining ingredients in tightly covered container. Pour over olives and onions. Refrigerate, stirring occasionally, at least 2 hours. Drain before serving. Serve with wooden picks. 15 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 33.6mg
Potassium: 4.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g