INGREDIENTS
•
4 cups celery, sliced
•
1 cup olives, sliced/chopped (pimentos included), drain juice
•
1/3 cup black olives, minced into a fine mixture (I bought them in the can like this.)
•
2 packed cups baby arugula, roughly chopped
•
1/2 packed cup flat parsley, chopped
•
1 Tbl. fresh thyme leaves
•
2 tsp. Italian seasoning (can substitute Greek)
•
1/2 cup dried apricots, chopped
•
1/2 cup Dole Sunshinedates, chopped
•
1 tsp. coarse ground pepper
•
1/3 cup extra virgin olive oil
•
1 lemon, large juice and zest