Cooking With Cathy: Antipasta Salad



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


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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