|Green peppers||2 , cut into strips|
|Oil||1⁄4 Cup (4 tbs) (Part Salad Oil And Part Olive Oil)|
|Ripe firm tomatoes||3 , washed and cut in pieces|
|Bermuda onion||1⁄2 , peeled and sliced|
|Fresh mushrooms||4 Ounce, cleaned and sliced lengthwise|
|Whole pitted ripe olives||12|
Fry the green pepper strips in the oil until partially tender.
Remove strips to a bowl.
Add the tomatoes, onion, mushrooms, and olives; toss.
Shake well in a covered jar, 4 parts oil (halfsalad oil and half olive oil, including the oil from frying), 1 part white wine vinegar, salt and pepper to taste, and 1 cat clove garlic.
Remove garlic before pouring dressing over salad; toss gently until well coated.
Marinate at room temperature about 1 hour, turning occasionally.
Sprinkle generously with freshly ground black pepper