olive salad
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Use mixed pickled vegetables that contain cauliflower, onion, carrot, pepper and celery. Chill leftover mixture. It will keep up to 2 weeks. You can use this mixture in Muffuletta Dip recipe.
prep time
20 Min
method
No-Cook or Other
Ingredients For olive salad
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1 qtmixed pickled vegetables
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1purple onion, quartered, opt
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16 ozpitted green olives, drained, chopped
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4 1/2 ozripe olives, drained, chopped
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1/4 cpepperoncini peppers, chopped
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2 Tbspcapers, drained
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1 Tbspgarlic, minced
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1/2 colive oil
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1 1/2 tspdried parsley flakes
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1 tspdried oregano
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1/2 tspblack pepper
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7 1/4 ozroasted red peppers, drained, coarsely chopped
How To Make olive salad
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1Drain pickled vegetables, reserving 1/4 cup of the liquid.
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2Pulse pickled vegetables and the remaining ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and the roasted red peppers; cover and chill at least 8 hours.
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