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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pepper Salad Recipe

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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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