MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Orleans Olive Salad
Categories: Salads, Vegetables, Herbs
Yield: 5 Cups

32 oz Jar green olives; broken,
- unstuffed
6 cl Garlic
1 c Marinated cocktail onions;
- drained
4 Ribs celery; halved length
- wise
4 oz Jar chopped pimientos;
- drained
2 tb Capers; drained, chopped
1 tb Dried oregano
1 ts Fine ground pepper
3 tb Red wine vinegar
1/3 c Olive oil

Drain olives; reserve 3 Tbs. brine. Slice celery thinly.
In medium bowl, combine olives, garlic, onions, celery,
pimentos and capers. In small bowl, whisk reserved olive
brine, oregano, pepper and vinegar until combined. Add
olive oil in slow, steady stream, whisking constantly.

Pour dressing over salad; toss. Spoon into a jar with a
tight fitting lid.

Refrigerate until served or up to 3 weeks.

Serve at room temperature.

Makes about 5 cups.

Recipe By: Cajun-Creole Cooking (HP)

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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