Olive Nut Salad
|Cream cheese||16 Ounce (2 Packages, 8 Ounce Each)|
|Chopped green olives||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Medium, chopped|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Seasoned pepper||1⁄2 Teaspoon|
Early on day:
In medium bowl, with pastry fork, blend cream cheese with olives, paprika, green peppers, pecans, and seasoned pepper.
Press into well-greased 8-by-8-by-2-inch baking dish; refrigerate until needed.
At serving time:
Cut into 12 squares. Serve each square on an individual bed of chilled greens.