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Garden Relish Salad

foodlover's picture
Ingredients
  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)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In a large skillet or pot, combine ingredients with 1/4 cup water.
Bring to a boil, stirring occasionally.
Reduce heat.
Simmer covered for 5 minutes.
Cool.
Refrigerate covered at least 24 hours.
Drain well.
Makes 6 servings.
May be doubled.
Keeps well in the refrigerator, but it won't last long.
Especially good with fried fish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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