Garden Relish Salad Recipe
Ingredients
| 1/2 head cauliflower, cut in flowerets and sliced | ||
| 2 carrots, pared and cut in 2-inch strips | ||
| 2 stalks celery, cut into 1-inch pieces | ||
| 1 green pepper, cut into 2-inch strips | ||
| 1 (4-ounce) jar pimento, drained and cut in strips | ||
| 1 (4-ounce) jar pitted or stuffed olives, drained | ||
| Wine vinegar | 3/4 Cup (16 tbs) | |
| 1/2 cup olive oil or salad oil | ||
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
Directions
In a large skillet or pot, combine ingredients with 1/4 cup water.
Bring to a boil, stirring occasionally.
Reduce heat.
Simmer covered for 5 minutes.
Cool.
Refrigerate covered at least 24 hours.
Drain well.
Makes 6 servings.
May be doubled.
Keeps well in the refrigerator, but it won't last long.
Especially good with fried fish.
Bring to a boil, stirring occasionally.
Reduce heat.
Simmer covered for 5 minutes.
Cool.
Refrigerate covered at least 24 hours.
Drain well.
Makes 6 servings.
May be doubled.
Keeps well in the refrigerator, but it won't last long.
Especially good with fried fish.
Chef
