This is Valerie Bertinelli's olive and celery salad recipe that I made recently. I added some oregano to the dressing. The salad had a very refreshing taste. One of my sisters said she had seen something similar using fennel in place of the celery, something I would try. Here is the recipe:
1 jar of roasted red peppers
1 romaine heart
1 1/2 c pitted olives
4 celery ribs thinly sliced
3 tbs olive oil
1/2 tsp salt
1/2 tsp pepper
2 tbs white wine vinegar1/2 tsp dried oregano
Mix red peppers, romaine, olives and celery together. Whisk the olive oil, salt, pepper, white wine vinegar and oregano together. Add the dressing just before serving.







