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We asked for
colorful olive recipes and your response was tremendous.
From salads to spreads to beautiful braised dishes,
it’s easy to see that California Ripe Olives can
really brighten up any part of the meal.
It was a long process of testing and tasting (yeah,
but someone’s got to do it!) and we finally came
up with our winner from Theresa
Leavitt of Anchorage, Alaska. Her "Chilled
Salmon and Rice Salad" is perfect for those warm
summertime nights, when we’re all looking to keep
our kitchens as cool as can be. Just toss together these
seven simple ingredients, kick back on your porch and
you’ll enjoy a delicious meal in a matter of minutes.
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Chilled
Salmon and Rice Salad
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- 4
cups cooked long grain rice
- 2
large tomatoes, chopped
- 1
green bell pepper, chopped
- 1/2
cup chopped green onion
- 1
can California Ripe Olives
- 1
pound cooked or canned red salmon
- light
Italian dressing
Directions:
Mix all ingredients together in a bowl, except
for dressing. Then add dressing to taste. Chill.
Serve cold with toast points. Serves 6-8.
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Congratulations
to Theresa Leavitt. We hope she enjoys her California
Olive Industry apron.
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