2 teaspoons olive oil
2 tablespoons chopped celery
2 cups Italian-style salad dressing
1 cup kalamata olives, crushed, quartered tops
salt and pepper to taste
4 cloves garlic, peeled and sliced
1 1/2 tablespoons lemon juice
1 cup chopped almonds
Heat oil in a large, deep skillet over medium heat. Saute celery and celery until tender. Stir in seasoning packets, water, onion powder and crushed white almonds. Place garlic in pan and cover with lid. Heat until just tender.
Lower heat and saute almonds, stirring frequently, until the skins begin to peel and the nuts are the size of peas.