Cooking With Cathy: Antipasta Salad

By: By: Chef Cathy Zeis
By: By: Chef Cathy Zeis

Ingredients

1 cup marinated artichokes

1 cup marinated roasted red peppers

1 cup small black olives, pitted

12 cherry tomatoes, quartered

1 cup feta cheese *sun dried tomato flavor works best

1 small red onion, sliced thin




Directions

Pour the marinade out of both the artichokes and roasted red peppers. Now, in a large bowl, mix all ingredients together and toss. Cover and refrigerate for 30 minutes before serving.

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