Ingredients
- Servings: 4
- 1/2 cup artichoke heart, drained
- 8 ounces black olives, pitted (about half a can)
- 1 cup celery, diced
- 1 cup cucumber, peeled and diced
- 1/2 cup feta cheese, crumbled
- 1/2 cup roma tomato, diced
- 1 teaspoon black pepper
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup vinegar
Recipe
- 1 mix, chill for one hour, serve.
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