Title: Sweet garlic and olive salsa
 Categories: 
      Yield: 7 1/4-cups
 
MMMMM----------------------JOHN ASH #JA9766---------------------------
     12 lg Unpeeled garlic cloves
    1/4 c  Fruity olive oil
    1/3 c  Scallions, sliced
           Diagonally
    1/2 c  Seeded, slivered mixed
           Olives such as kalamata,
           Sicilian, picholine,
      4    Sundried tomato halves in
           Oil, drained and slivered
      1 c  Seeded chopped fresh firm
           Ripe tomato
      1 sm Lemons; Grated zest and
           Juice of
           Salt and black pepper
           Vinegar, balsamic; or
           Sherry
      1 tb Chopped fresh mint
 
  Drop the garlic cloves into lightly salted boiling water and boil for
  1 minute. Drain, cool slightly and remove skin from garlic. Add
  garlic and water to cover in a pan, bring to a boil and cook for
  another minute. Drain and repeat process one more time. Drain garlic,
  slice thinly and set aside.
  
  Add oil to a small saute pan and gently saute scallions for a minute
  or two until just softened. Add garlic, olives, sundried and fresh
  tomatoes, zest and juice of lemon and sautJ for 1 minute more. Off
  heat, season to taste with salt, pepper and drops of balsamic
  vinegar. Stir in mint. Store salsa covered in refrigerator up to 5
  days.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,