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Category: - Author:- Contributor:

Mushroom and Olive Salad

Ingredient:

CarbsPerServing:55g total
Effort:Easy
Ingredients:
½ cup kalamata olives ½ cup green olives
½ cup black olives ½ cup banana peppers – rings
2 ounces pimientos – (small jar)
½ cup mushrooms – cut into ½s1 cup italian salad dressing bottled
3 tablespoons lemon juice 1 teaspoon black pepper – freshly ground
2 cloves garlic – smashed 2 cups water
½ teaspoon salt

Direction:

How to Prepare:
Use whole, pitted olives –or olive halves (not slices) depending on how you want
to use the mix. Banana peppers can be mild or hot
-your choice. Drain and rinse all ingredients.
Bring water, salt and lemon juice to a boil. Add mushrooms and boil for 3 minutes. Drain well.
Warm salad dressing,garlic and pepper to a low simmer, then remove from heat and let cool while you
assemble the rest. In a gallon size zipper bag, place olives, mushrooms pimento and peppers.
When dressing has cooled slightly, pour into bag and seal. Marinate 2-3 days,
turning bag occasionally Drain or use with the dressing over salads.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.