Created by Sue Lau on February 25, 2013
Step 1: Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.
Step 2: Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.
Step 3: Mix vinaigrette with salad.
Step 4: Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.