Vegetable Salad
Vegetable Salad
Serves 4
• 1 8-ounce can pitted black olives (drained)
• 1 16-ounce can water-packed artichoke hearts (drained)
• 1/2 pound hard Italian cheese (cut in 1/2-inch slices)
• 3 medium size tomatoes (cut in eighths)
• 3 tablespoons olive oil
• 1 1/2 teaspoons lemon juice
• 2 teaspoons chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch of hing
• 1 16-ounce can water-packed artichoke hearts (drained)
• 1/2 pound hard Italian cheese (cut in 1/2-inch slices)
• 3 medium size tomatoes (cut in eighths)
• 3 tablespoons olive oil
• 1 1/2 teaspoons lemon juice
• 2 teaspoons chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch of hing
1. In bowl combine all of the above ingredients and set in refrigerator for 1 hour before serving.
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