Title: Olive And Pepper Salad
Categories: Curtis aike, Flash2
Yield: 1 servings

1 1/2 c Chopped pimento-stuffed
-olives
1/2 c Chopped pitted ripe olives
1 lg Red or green pepper; chopped
1/3 c Chopped parsley
2 tb Drained capers
3/4 c Olive oil
1 ts Red wine vinegar
Oregano to taste
2 tb Minced garlic
Romaine lettuce leaves
1 c Cooked rice

In a bowl, combine olives, bell pepper, parsley and capers. In a jar,
combine olive oil, red wine vinegar, oregano and minced garlic. Put lid on
and shake. Pour dressing onto olive mixture and toss. Place lettuce leaves
on a platter. Pour olive mixture on top and serve with rice.

Approximately 4 minutes.

Per serving (excluding unknown items): 1708 Calories; 163g Fat (85%
calories from fat); 7g Protein; 60g Carbohydrate; 0mg Cholesterol; 18mg
Sodium

By Patty on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2073

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