Marinated Artichokes with Salonika Peppers
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
artichoke hearts
frozen, cooked & drained |
|
| ½ | cup |
black olives
greek |
*
|
| 12 | small |
sweet bell peppers
salonika |
*
|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
pita bread
cut into wedges |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
artichoke hearts
frozen, cooked & drained |
|
| 118 | ml |
black olives
greek |
*
|
| 12 | small |
sweet bell peppers
salonika |
*
|
| 59 | ml |
olive oil
|
|
| 15 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
pita bread
cut into wedges |
* |
Directions
Combine artichokes, olives and peppers in a medium bowl.
Blend olive oil, vinegar, lemon juice, scallions, salt and pepper in a small bowl.
Check seasonings.
Add dressing to the salad mixture and toss to coat.
Cover and refrigerate for a minimum of 2 hours, preferably overnight.
Drain and discard the dressing.
Serve salad on a platter garnished with cilantro and surrounded with pita wedges.
