Friday, August 18, 2006

Olive Salad

1 (10-ounce) jar pimiento-stuffed olives, drained and coarsely chopped
1 stalk celery, chopped
1 carrot, grated
2 cloves garlic, minced
1 (3-ounce) jar diced pimiento, drained
3 tablespoons olive oil
1 tablespoon and 2 teaspoons lemon juice

Combine all ingredients and chill.

Serving Suggestions
Serve as part of a buffet or with a picnic. A good addition to a sandwich.

Makes 2 cups (one serving size is 1/4 cup)

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