Muffuletta Olive Salad

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 6 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon thinly sliced green onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon crushed red pepper flakes
• 1-1/2 cups green olives with pimientos, halved
• 1 cup coarsely chopped giardiniera
• 1/2 cup coarsely chopped pickled beets
• 1/2 cup pitted Greek olives, halved
• 1/3 cup roasted sweet red peppers, chopped
• 1/4 cup finely chopped celery
• 1 tablespoon drained capers

1. In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

olive oil, red wine vinegar, garlic, oregano, green onion, parsley, red pepper, green olives, giardiniera, pickled beets, olives, sweet red peppers, celery, capers

Taken from www.tasteofhome.com/recipes/muffuletta-olive-salad/ (may not work)