Artichoke Salad

By slane2

Ingredients

• 2 cans (14 oz. each) artichoke hearts
• 2 sweet green peppers
• 1 sweet red pepper
• 2 tomatoes
• 3 T olive oil
• 3 T red wine vinegar
• 1 t dijon
• 1 clove garlic, minced
• 1/4 t salt and pepper
• 1/4 C black olives
• lettuce leaves
• 3 hard-boiled eggs, cut into wedges

Preparation

Step 1

Drain artichokes, cut into quarters. Seed, core, and cut peppers into 1" pieces. Chop tomatoes.

In 8-cup container with lid, whisk oil, vinegar, mustard, garlic, salt and pepper. Layer artichokes, peppers, tomatoes, and olives. Repeat layers twice. Seal container and turn upside-down. Marinate for 2 hours at room temperature, turning every 30 minutes. To serve, arrange on a lettuce-lined plate. Garnish with eggs.