Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt,
Recipe from Linda Ginther of St. Helens, Ore.
Recipe from Georgene Trewatha of Mo.
Colorful and full of crunch, this salad will please even the non-veggie people.
Recipe from Betty Chester of Tenn.
Recipe from Hope Gaskill of TX
Recipe from Rita Ward of Albany, Ga.