1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup canola oil
3 tablespoons lemon juice
1/2 to 1 teaspoon minced fresh oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon paprika
Instructions
In a large bowl, combine the peppers, onion, artichokes and olives. In a small bowl, whisk the remaining ingredients. Pour over pepper mixture and toss to coat. Chill until serving. Serve with a slotted spoon. Yield- 9 servings.
Originally Submitted
7/26/2010
0 Out of 5 from
0 reviews
You can add this Pretty Pepper Salad recipe to your own private DesktopCookbook.
