This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. — Judy Batson, Tampa, Florida
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon thinly sliced green onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon crushed red pepper flakes
- 1-1/2 cups green olives with pimientos, halved
- 1 cup coarsely chopped giardiniera
- 1/2 cup coarsely chopped pickled beets
- 1/2 cup pitted Greek olives, halved
- 1/3 cup roasted sweet red peppers, chopped
- 1/4 cup finely chopped celery
- 1 tablespoon drained capers
Directions
- In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.
Loading Popular in the Community
