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 ea Scallions, chopped
Salt & pepper
Cilantro, chopped
Pita, cut into wedges
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.
