Olive Salad | PCC Natural Markets

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Olive Salad

Yield: about 1/2 cup

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This salad is used in the recipe for Summer Scallops with Corn Soup.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Combine olives, parsley, vinegar and herb oil in a small bowl. Season to taste with pepper.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated at the 2011 Taste PCC event

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