Andalusian Salad

By Kbird

Good!

Ingredients

• 2 14-oz. cans artichoke hearts, drained, rinsed and quartered
• 2 7-3/4 oz. cans hearts of palm, drained and quartered
• 3 tomatoes, cut in thin wedges
• 1 3 1/4 oz. can pitted black olives
• 1 purple onion, thinly sliced
• 1 clove garlic
• 1/4 c. vegetable oil
• 1/2 c. white vinegar
• 1/4 c. low-sodium chicken broth
• 1 tsp. lemon juice
• 1 1/2 Tbs. Worchestershire sauce
• 1/3 c. sugar
• 1/2 tsp. pepper

Details

Servings 12

Preparation

Step 1

Combine all ingredients and refrigerate for 24-48 hours. Stir a few times each day. This salad is better the longer it marinates.

Before serving, drain vegetables well and serve on a bed of red-leaf lettuce.