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Ingredients
  • subheading: Dressing Ingredients:
  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 Garlic Clove grated or minced finely
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper or to taste
  • Pinch Crushed Red Pepper optional
  • subheading: Salad Ingredients:
  • 28 ounces Artichoke Hearts 2 (14 oz. cans) drained, rinsed, patted dry and cut into quarters (we used baby artichoke hearts)
  • 6 ounces Pitted Black Olives drained and rinsed and cut in half
  • 8 ounces Grape Tomatoes cut in half
  • 2 tablespoons Sliced Onions sliced paper thin
Steps
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