Ingredients
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 can (2-1/4 ounces) sliced ripe olives, drained, optional1/3 cup chopped green pepper1/3 cup thinly sliced green onions3/4 cup Italian salad dressing
Preparation
In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat.
Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.
