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10 In infusion bowl 2, place tomatoes and onions to soak in black olive juice.  Cut and place black olives on top.  Set both bowls aside.

10 In infusion bowl 2, place tomatoes and onions to soak in black olive juice. Cut and place black olives on top. Set both bowls aside.

8 ... add them to infusion bowl number one with green olive juice and green olives on top.  Set aside.

8 ... add them to infusion bowl number one with green olive juice and green olives on top. Set aside.

18 Save the olive juice for next salad.  The juice is discarded when a new green olive jar or can of black olives is opened.

18 Save the olive juice for next salad. The juice is discarded when a new green olive jar or can of black olives is opened.

16 Divide the lettuce/carrot/vinegerette mix into bowls.

16 Divide the lettuce/carrot/vinegerette mix into bowls.

17 Divide contents of both infusion bowls into the salad bowls.

17 Divide contents of both infusion bowls into the salad bowls.

19 Divide the beets and green peas into the salad bowls.

19 Divide the beets and green peas into the salad bowls.

23 Finished. Prep time is about 15-20 minutes. Soak time can be as short or long as you wish.

23 Finished. Prep time is about 15-20 minutes. Soak time can be as short or long as you wish.

3 First thing, throw frozen green peas with water in a cup to thaw.

3 First thing, throw frozen green peas with water in a cup to thaw.

5 Let the cutting commence!  Zuchinni, yellow squash, green pepper...

5 Let the cutting commence! Zuchinni, yellow squash, green pepper...

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