- 1/4 pound fresh mushrooms, chopped
- 2 tablespoons chopped pimiento-stuffed olives
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/8 teaspoon dried basil
- Salt and pepper to taste
- In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving. Yield: 2 servings.
Originally published as Mushroom Olive Salad in Reminisce May/June 1999, p49
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