Mom concocted this creative salad with a few simple ingredients. Chopped olives, celery and garlic are drizzled with oil, tossed and chilled for a cool and refreshing side dish that's perfect with any warm meal. -Gina Mueller, Converse, Texas
- 1 can (6 ounces) pitted ripe olives, drained and chopped
- 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- In a bowl, combine the olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 3-1/2 cups.
Originally published as Olive Lover's Salad in Taste of Home October/November 2000, p35
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