"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pepper Salad Recipe

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This recipe for Pepper Salad, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Howard
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 jars (24 oz. each) Pastene Roasted Peppers (drain liquid)
1 jar (12 oz.) Pastene Pepperconcini (drain liquid)
1 jar (12 oz.) Pastene Pepper Salad (drain liquid)
1 jar (8 oz.) Pastene Sliced Peppers (drain liquid)
1 jar (10 oz.) Pastene Greed Black Olives (drain liquid)
2 jar (7.75 oz. each) Pastene Marinated Mushrooms w/liquid
1 jar (10 oz.) Spanish Olives (drain liquid)
1 can (14 oz.) Pastene Artichoke Hearts (drain liquid)
1 jar (7.5 oz) Oil Cured Olives (drain liquid)
1 pkg. Celery - cut in 1/4 in. slices
Garlic Salt - to taste
Pepper - to taste
Large Bowl

Directions:
Directions:
Drain liquid from the jars before removing ingredients and place in a large bowl. Cut peppers into bite size. Pit the olives (Greek & Oil Cured) then add to peppers. Cut celery and artichoke hearts (into quarters) and add to ingredients. Add marinated mushrooms (hole) and Spanish Olives. Mix ingredients. Add garlic salt and pepper to taste.

You can adjust ingredients to your individual taste. Adjust ingredients to create a smaller size salad.

 

 

 

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