SALAD DRESSING
1 doz. stuffed olives2 pimientos (canned or fresh)1 green pepper small jar of pickled onions juice of 2 lemons2 Tbsp. vinegar1 tsp. salt salad oil to cover
Cut up into a 1-pint jar the olives, pimientos, green pepper and onions. Then add lemon juice, vinegar, salt and salad oil. Let stand overnight and serve over a green or fresh vegetable salad.