Yield: 6 servings
Measure | Ingredient |
---|---|
10 ounces | Frozen artichoke hearts, cooked & drained |
½ cup | Black Greek olives |
12 smalls | Salonika peppers |
¼ cup | Olive oil |
1 tablespoon | Red wine vinegar |
2 tablespoons | Lemon juice |
2 eaches | Scallions, chopped |
\N \N | Salt & pepper |
\N \N | Cilantro, chopped |
\N \N | 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.
Virginia Habeeb, "Pita the Great" Submitted By MARK SATTERLY On 11-25-94