1 (8 ounce) can sweet pickle relish, drained
1 (8 ounce) can chopped green olives, drained
2 roma (plum) tomatoes, seeded and diced
2 1/2 cups ketchup
1 1/2 cups soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons cider vinegar
In a medium bowl, mix relish, green olives, tomatoes, ketchup, soy sauce, Worcestershire sauce and vinegar. Mix well and place on yogurt salad. Chill overnight in refrigerator.