1/2 pound mixed greens, or 1 package
pre-cut salad mix
1 cup sliced green olives stuffed with
1 cup sliced black olives
freshly ground black pepper
1 tbsp olive oil
2-3 tbsp brine from green olives
Arrange mixed greens, green olives, and
black olives in a large salad bowl. Grind black pepper over all.
Sprinkle with olive oil and green olive brine. Toss well before serving.
Dry, crisp salad is a breeze if you spread
freshly washed greens in a layer onto a terrycloth kitchen towel. Roll,
tuck in the sides, and place on a lower refrigerator shelf. The towel
acts as a wick, first absorbing the water that clings to the greens,
then slowly feeding it back as needed.