Greek Salad Bowl

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 6 servings pepper black freshly ground
• 1 cup cucumber sliced
• 0.3 cup feta cheese crumbled
• 1  garlic clove crushed
• 12  kalamata olives pitted
• 0.3 cup juice of lemon fresh
• 0.5 teaspoon lemon pepper seasoning 
• 1 tablespoon olive oil 
• 0.5 teaspoon oregano dried
• 1 large tomatoes cut into thin wedges

Equipment

• bowl
• whisk

Directions

1. Combine first 5 ingredients in a large bowl.
2. Combine lemon juice and next 4 ingredients in a small bowl; stir with a whisk until blended.
3. Pour over vegetable mixture; toss to coat.
4. Sprinkle with pepper.
5. carbo rating: 8