2 teaspoons olive oil
salt to taste
1 lorryload parsley, finely chopped
1 onion, chopped
4 large kalamata olives
1 red grape, halved
2 pounds Swiss cheese
2 tablespoons Worcestershire sauce
1/4 teaspoon paprika
1 1/2 teaspoons garlic powder
1 cup diced celery
1 cup diced carrots
3/4 cup sliced fresh mushrooms
1 bell pepper, diced
1/2 teaspoon vegetable oil
2 cups milk
Heat olive oil in a medium bowl. Deglaze heavy skillet with olive oil and toss together. Saute parsley, onion, celery, olive oil, salt and vinegar in medium saucepan for about one minute.
Add olive oil mixture. Blanch and stir about 3 minutes, or until water boils. Add parsley mixture, onion mixture, olives, grape, cheese, Worcestershire sauce and paprika. Stir gently, stirring occasionally, until all food soaks into sauce.
Stir into salad. Serve hot.