Al Fresco Olive Salad
|Diced carrots||1 Quart|
|Diced potatoes||1 Pint|
|Canned pitted ripe olives||1 1⁄2 Cup (24 tbs)|
|Chopped green||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|California dressing||1⁄2 Cup (8 tbs)|
Cook carrots and potatoes in boiling, salted water for about 7 minutes or until just tender.
Do not overcook.
Drain and cool.
Cut olives into quarters.
Cook onions and garlic in butter in saucepan until soft but not browned.
Combine carrot mixture, olives and onion mixture with California Dressing; mix lightly.
Spoon into oiled 6-cup mold; press down lightly.
Cover; refrigerate overnight.
Unmold; garnish with ripe olives, carrot curls and watercress.