Artichoke Salad - cooking recipe

Ingredients

6 small cans artichoke hearts, drained and quartered
5 tomatoes, seeded and small diced
2 green peppers, seeded and cut into thin strips
2 red onions, peeled and thinly sliced
2 cloves garlic, minced
1 1/2 c. olive oil
3/4 c. lemon juice
2 Tbsp. Dijon mustard
thyme
salt
pepper

Preparation

Toss together the artichokes, tomatoes, peppers and onions. In a separate bowl, whisk together the remaining ingredients and pour over the vegetables.
Serve over a bed of greens.
Yield:
25 portions.