Olive Salad Clone Recipes

Steps:

• In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
• Serve with fresh Parmesan cheese and black pepper to taste.

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Steps:

• Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
• Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
• Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
• Keep in refrigerator.
• I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
• Cooking time means refrigerator time.
• I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

Steps:

• In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.