"Do vegetarians eat animal crackers?"--Unknown

Pepper Salad Recipe

  Tried it? Rate this Recipe:


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.

Kimberly Howard
Added: Monday, March 3, 2008


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!