Servings: 6
2 cups California ripe olive wedges
1 16-ounce package broccoli slaw mix*
1 cup carrot (julienne)
1 cup red bell pepper (julienne)
3/4 cup creamy dill dressing**
Salt, to taste
Pepper, to taste
Combine ripe olive wedges with next four ingredients in large bowl. Mix well. Add creamy dill dressing. Mix well. Cover. Refrigerate at least 1 hour. Adjust seasoning with salt and pepper. Serve in red-leaf lettuce cups.
2 cups California ripe olive wedges
1 16-ounce package broccoli slaw mix*
1 cup carrot (julienne)
1 cup red bell pepper (julienne)
3/4 cup creamy dill dressing**
Salt, to taste
Pepper, to taste
Combine ripe olive wedges with next four ingredients in large bowl. Mix well. Add creamy dill dressing. Mix well. Cover. Refrigerate at least 1 hour. Adjust seasoning with salt and pepper. Serve in red-leaf lettuce cups.
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