Thursday, December 18, 2008


1 17 ½ oz. can garbanzo beans, drained
1 16 oz. can pitted black olives, drained
1 8 oz. can artichoke hearts, packed in water, drained
1 8 oz. can green beans, drained
1 cucumber, thinly sliced
1 16 oz. bottle Italian dressing
1 teaspoon dried dillweed
1 teaspoon dried oregano, crumbled
Freshly ground pepper, to taste

Combine – Toss – Refrigerate at least two hours before serving. Can be topped with grated Parmesan cheese before serving.

We never use the entire bottle of dressing. Dump everything into a strainer as the cans are opened, add the cucumber and dressing – easy easy.

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