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 Recipe by: The Army Time Magazine/Nov. 13, 1978 Posted to MC-Recipe Digest by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 151 (79%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 981.3mg||34 %|
|Potassium 193.8mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9g|
|Protein 1.3g||2 %|
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Calories per serving: 190
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