Red Onion and Black Olive Salad
|Finely chopped black olives||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 1⁄2 Teaspoon|
|Red wine vinegar||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Finely chopped fresh parsley||1 Tablespoon|
Slice onions very thinly; separate into rings.
Arrange onion rings in shallow salad bowl and sprinkle olives over.
Combine oil, soy sauce, sherry, vinegar and pepper; mix well.
Pour over salad.
Refrigerate for at least 1 hour.
Just before serving, toss salad well and sprinkle with parsley.