Lee's Olive and Pepper Salad

Lee's Olive and Pepper Salad - Art in Entertaining - Cindy Rippe

This has been a family favorite for many years and my husband, Lee, takes pride in getting it "just right" each time.  Once you try it, you'll probably be asked to make it again and again.

Notes:  

You should make the salad the day before you serve it to allow time for the dressing to marinate the vegetables.

You can cut the vegetables any size you like.  Lee says slicing them is the best way to get flavor throughout the salad.  (The photo is a good example)

You can change the amount of vegetables depending on what's available and what you like to eat.

Ingredients - Vegetables:

15 oz jar of Green Olives - drained.  Cut them in half or use Salad Olives.

1 Lg can of Black Olives - drained.  Cut them in half or slice.

2 stalks of Celery - sliced into 1/4 inch pieces.

3 or more Green Peppers (Yellow, Red or Orange if you wish) - slice into strips.

1 medium Sweet Onion - chopped into small pieces.

3 or 4 Tomatoes - Cut into slices or chunks.

 

Ingredients - Marinade/ Salad Dressing:1/4 cup Salad Oil
1/4 cup White Vinegar
1 Tbs of Dry Oregano
1 tsp Salt
1/4 tsp fresh Ground Pepper

Mix:
Mix Vegetables and Dressing together in a covered bowl.   Refrigerate and stir the salad every few hours for about 24 hours and immediately before serving.  

Serve using a slotted spoon to drain excess dressing as you place it on your plate.

YUM!  Thanks for sharing the recipe Lee!  LYM