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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)
  Butter 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1698 Calories from Fat 592

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 4825.3 mg201.1%

Total Carbohydrates 244 g81.3%

Dietary Fiber 38.2 g152.8%

Sugars 68.9 g

Protein 21 g41.4%

Vitamin A 3179.2% Vitamin C 100%

Calcium 33.5% Iron 48.9%

*Based on a 2000 Calorie diet

Al Fresco Olive Salad Recipe