| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Appetizers, Oriental, Snacks | 6 | Servings | |
INGREDIENTS
| 10 | oz | Frozen artichoke hearts, cooked & drained |
| 1/2 | c | Black Greek olives |
| 12 | sm | Salonika peppers |
| 1/4 | c | Olive oil |
| 1 | tb | Red wine vinegar |
| 2 | tb | Lemon juice |
| 2 | Scallions, chopped | |
| Salt & pepper | ||
| Cilantro, chopped | ||
| Pita, cut into wedges |
INSTRUCTIONS
Combine artichokes, olives & peppers in a medium bowl. Blend olive oil, vinegar, lemon juice, scallions, salt & pepper in a small bowl. Check seasonings. Add dressing to the salad mixture & toss to coat. Cover & refrigerate for a minimum of 2 hours, preferably overnight. Drain & discard the dressing. Serve salad on a platter garnished with cilantro & surrounded with pita wedges. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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