| 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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