|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
Serving size: Complete recipe
Calories 749 Calories from Fat 582
% Daily Value*
Total Fat 67 g102.6%
Saturated Fat 7.8 g38.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 393.7 mg16.4%
Total Carbohydrates 39 g12.9%
Dietary Fiber 11.1 g44.3%
Sugars 21 g
Protein 10 g19.4%
Vitamin A 83.7% Vitamin C 487.7%
Calcium 7.9% Iron 15%
*Based on a 2000 Calorie diet