CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
6 |
Servings |
INGREDIENTS
6 |
md |
Onions; finely sliced |
3/4 |
c |
Sliced stuffed olives |
3/4 |
ts |
Oregano |
3/4 |
ts |
Salt |
3 |
tb |
Vinegar or lemon juice |
|
|
Olive oil; enough to cover |
|
|
Shredded lettuce |
INSTRUCTIONS
Separate onions into rings. Add olives, oregano, salt, vinegar or lemon
juice, and enough olive oil to lightly cover. Mix well. Serve on shredded
lettuce. May be made a day ahead. Yield: 6 to 8 servings.
MRS. JOHN M. BRANSFORD
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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