Ingredients

• 8 plum tomatoes Local Greenland Gardens
• 6 celery stalks
• 3 medium assorted peppers
• 1 small red onion
• 170 grams jar of artichokes
• 2 mandarin oranges
• 1/2 cup kalamata olives
• 1/4 cup fresh dill
• 1 large lemon
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1 large garlic clove
• 2 teaspoons dried dill
• 1/4 cup olive oil
• dash ground pepper

Directions

1. Coarsely chop tomatoes. Thinly slice celery diagonally. Slice peppers into thin strips. Slice onion very thinly. Place all in a large bowl, separating onion rings. Drain artichokes well, then coarsely chop. Peel oranges and slice in half lengthwise. Add both to salad with olives and fresh dill.
2. Squeeze juice from lemon into a small bowl. Whisk in sugar, Dijon, garlic, dried dill and pepper. Slowly whisk in oil. Before serving, drizzle dressing over vegetables and toss. After dressing, the salad stays crisp at room temperature for several hours or in the refrigerator about half a day.