The Elegant Farmer Olive Salad

1⁄4 cup peeled carrots (cut into about 1⁄2-inch squares)

1 1⁄2 cups sliced celery (cut into about 1⁄2-inch squares)

1⁄4 cup of yellow bell peppers (cut into about 1⁄2-inch squares)

2 tablespoons red bell peppers (cut into about 1⁄2-inch squares)

6 tablespoons green bell peppers (cut into about 1⁄2-inch squares)

1⁄4 cup red onion (cut into about 1⁄2-inch squares)

3 1/8 cups large pitted green olives

2 cups pitted black olives

Dressing:

1⁄4 cup red wine vinegar

5 1⁄2 tablespoons vegetable oil

1/8 teaspoon granulated garlic

1⁄4 teaspoon fennel

Pinch of pepper

1 tablespoon sugar

1/8 teaspoon salt

1⁄2 teaspoon dried basil

1⁄4 teaspoon celery seed

In a large bowl, soak carrots, celery and peppers in ice water to make them crisp.

For dressing: In a glass measuring cup, combine wine vinegar, oil, garlic, fennel, pepper, sugar, salt, basil and celery seed. Microwave on high power 2 minutes. Stir, and microwave 1 more minute. Let cool. To finish: Drain water from vegetables. Add onions and olives, then top with cooled dressing and mix gently. Serve as a side dish with sandwiches, as an appetizer or as one of the items on a charcuterie plate. Keep refrigerated and bring to room temperature before serving.

ELEGANT FARMER Crunchy bell peppers, celery and onion join olives in this salad from the Elegant Farmer's deli.