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Tomato, Olive and Celery Salad Recipe

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This recipe for Tomato, Olive and Celery Salad, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Checkelsky
Added: Tuesday, September 29, 2009


1 6-oz. can extra large, pitted, black olives, drained
1 14-oz. can artichoke hearts, drained
6-7 Roma tomatoes, quartered
6-7 celery ribs, thickly sliced
3 bell peppers (1 green, 1 red, 1 yellow), thickly sliced
1 7-oz. jar pimento-stuffed green olives, drained
1 16-oz. can garbanzo beans, drained
Pompeian red wine vinegar
extra virgin olive oil
1 4-oz. pkg. crumbled blue cheese
1 1/2 tsp. ground pepper
1 1/2 tsp. oregano
1 1/2 tsp. basil

Cut black olives in half and tear artichoke hearts apart so that leaves are separate. Combine with tomatoes, celery, bell peppers, green olives, and garbanzo beans in a large bowl. Toss with vinegar and oil so that salad is lightly coated. Add blue cheese and seasonings, toss well. Pepperoni slices, thinly sliced yellow onion and garlic powder can be added if desired.




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