Garden Relish Salad
|Cauliflower head||1⁄2 , cut into flowerets and sliced|
|Carrots||2 , cut into 2 inch strips|
|Celery stalks||2 , cut into 1 inch pieces|
|Green pepper||1 , cut into 2 inch strips|
|Pimento||4 Ounce, drained and cut into strips|
|Pitted olives/Stuffed olives||4 Ounce, drained (1 Jar)|
|Wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
In a large skillet or pot, combine ingredients with 1/4 cup water.
Bring to a boil, stirring occasionally.
Simmer covered for 5 minutes.
Refrigerate covered at least 24 hours.
Makes 6 servings.
May be doubled.
Keeps well in the refrigerator, but it won't last long.
Especially good with fried fish.