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
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.