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Results 21 - 30 of 125 for oliver salad
Combine oil, vinegar, lemon juice, ... lemon juice. This salad improves with age. If time ... a 2 or 3 day "soak". Flavor will hold 7-10 days.
Finely dice 6 hard boiled eggs and 9 pimentoed olives. Add teaspoon onion flakes and 1/2 teaspoon Dijon mustard. Season lightly with ...
In bowl add olives cut ... vinegar, salt, pepper, oregano and crushed pepper. If refrigerated salad should be take out 1/2 hour before serving.
In large bowl, add onion, sliced, whole cloves of garlic, olive oil, and oregano; mix well. Cut up celery into approximately 1/2 inch ...
In a bowl, combine Ripe and Stuffed Olives, Celery, and Garlic. Drizzle with Oil; toss to coat. Cover and refrigerate for 4 hours or ...
Rinse olives and slice in half. Chop celery and add to olives. Sprinkle with oregano. Add onion and oil.
Mix together oil, vinegar, salt, oregano, garlic salt and onion salt. Mix other ingredients in and let set overnight for best results.
Mix all ingredients together in ... Keeps well in refrigerator. This dressing is good on a salad used in pita bread or wrapped in thin flat bread.
Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.
Put everything in a food processor. Chop not too fine. Add vinegar and oil. Put in Mason jars and refrigerate. Turn jars upside down ...
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