In honor of TODAY, being National Olive Day, here’s Mom’s copycat recipe for…
GREEK OLIVE SALAD
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 46). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).] As always, I’m asking only for proper credit if you care to re-share it.
The Michigan Inn (Southfield, MI) must use the same salad bar format as Michael’s Inn in Niagara Falls, Ontario, for I sampled this very same salad at both places – and never any place else!
INGREDIENTS:
6-ounce can ripe, pitted olives, drained
7-ounce jar stuffed green olives, drained
8-ounce can of mushrooms – drained
4 green onions, scissor-snipped fine
2 ribs celery, sliced fine
1 large fresh, ripe tomato – seeds removed and chopped well
1/3 cup corn oil
2/3 cup bottled Italian dressing-mix
1 tablespoon each: dry, minced parsley and granulated sugar
INSTRUCTIONS:
In a 9” Pyrex loaf dish, combine all ingredients. Cover and refrigerate at least 4 hours before serving. Keeps well refrigerated up to a week. Serves 6 to 8.
See also…
