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1/4 oz. Jumbo Olive
1/4 cup Italian Dressing
1 bunch Green Onion
Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe. Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out. Yeild: Serves 10 to 12
1/4 cup Italian Dressing
1 bunch Green Onion
Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe. Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out. Yeild: Serves 10 to 12
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