Saturday, December 18, 2010

Italian Celery and Green Olive Salad

My mom used to make this salad, and we all loved it.  It is easier to find the cracked green olives already pitted today.  If you cannot find them pitted, you will have to do it yourself.  I do not put the onion in mine, as some of the family do not like raw onion. Prepare this salad ahead of time, so that it can marinate in the refridgerator.  Take it out about a half-an-hour before serving.

Italian Celery and Green Olive Salad

8 Stalks of Celery plus the green leaves, chopped.
1 pound of  cracked green olives, pitted
1/4 tsp. dried oregano flakes
dried red pepper flakes to taste
1 clove garlic, crushed
onion (optional) chopped
salt & pepper
olive oil and red wine vinegar to taste

Mix all together in a bowl and marinate in fridge.  I like to do it the day before serving, but a few hours ahead is ok.  Remove from fridge about a half-an-hour before serving.  Enjoy!


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