Sephardic Chopped Salad Drizzle

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012315_holiday_lessons_sphardic_salad
Photo by David Stuck

¼ cup fresh parsley, minced
¼ cup red, yellow or orange bell
pepper, chopped small
1 large scallion, finely chopped
¼ cup good quality pitted black or green olives, chopped
2½ tablespoons extra virgin olive oil
 1 tablespoon sherry vinegar or wine vinegar
salt and freshly ground pepper, to taste

Combine all ingredients and serve within an hour. Yields about 1 cup.

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