2 (7 oz.) cans pimientos, Italian roasted sweet peppers are best
1 (7 1/2 oz.) can pitted black ripe olives
1 c. celery, diced
2 (2 oz.) cans anchovy filets
1/3 c. olive oil
1/4 c. red wine vinegar
1 tsp. powdered mustard

Drain first 4 ingredients thoroughly, dice and place in bowl. Add oil, vinegar and mustard; mix well. This recipe was handed down without exact measurements. However, this is a guide; more of any ingredients can be added according to taste.

The best anchovies to use are salted variety, found in some Italian specialty stores. If used instead of filets, wash thoroughly to remove salt; split and remove back bone before dicing; measure about 1/2 to 3/4 cup. Salada is best made at least a day in advance.