AuthorRetroRuth
From Newspaper Article
⅓ cup pimiento-stuffed green olives
1 quart shredded cabbage
⅓ cup slivered green pepper
2 tbsp diced pimiento
1 15.25 oz can pineapple slices
2 tbsp catsup
2 tbsp salad oil
2 tbsp vinegar
1 ½ tsp Mexican seasoning mix
¾ tsp salt
1
Reserve 3 whole olives for garnish. Slice remaining olives and combine with cabbage, green pepper, and pimiento. Drain pineapple well. Stir in catsup, oil, vinegar, Mexican seasoning, and salt together.
2
Pour over cabbage mixture, and toss lightly. Turn into a serving bowl. Arrange pineapple slices over top. Garnish with reserved whole olives. Makes 4 servings.
CategoryMexican and Southwest, Salad, Side Dish, VegetableCooking MethodNo-Cook
Ingredients
⅓ cup pimiento-stuffed green olives
1 quart shredded cabbage
⅓ cup slivered green pepper
2 tbsp diced pimiento
1 15.25 oz can pineapple slices
2 tbsp catsup
2 tbsp salad oil
2 tbsp vinegar
1 ½ tsp Mexican seasoning mix
¾ tsp salt
Directions
1
Reserve 3 whole olives for garnish. Slice remaining olives and combine with cabbage, green pepper, and pimiento. Drain pineapple well. Stir in catsup, oil, vinegar, Mexican seasoning, and salt together.
2
Pour over cabbage mixture, and toss lightly. Turn into a serving bowl. Arrange pineapple slices over top. Garnish with reserved whole olives. Makes 4 servings.