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Fruit Salad Recipe

Ingredients

4 (2 pint) cans diced ripe olives

4 cherry tomatoes

4 dill pickles

1/2 onion, diced

1 teaspoon chopped fresh ginger root

1/2 cup sliced almonds

1/4 cup chicken broth

1 cup margarine

3 cups ketchup

Directions

In a large bowl, mix the olives, tomatoes, dill pickles, onion, ginger, and almonds. Add the broth, lemon juice, and ketchup. Season with salt and pepper. Cover, and refrigerate at least 1 hour. Fold the yummy sauce back into the cucumber tomato mixture.