Tomato-and-artichoke salad

Yield: 1 Servings

Measure Ingredient
3 \N Jars (6-ounce) marinated artichoke hearts; undrained
6 mediums Tomatoes; cut into wedges
1 \N Green onion; sliced
1½ teaspoon Chopped fresh basil
¾ cup Red wine vinegar
¾ cup Olive oil
¼ teaspoon Salt
¼ teaspoon Pepper
\N \N Garnish: lettuce leaves

drain artichoke hearts -- reserving marinade. combine artichoke hearts and next 3 ingredients in a large bowl.

Whisk together reserved artichoke marinade, vinegar, and next 3 ingredients. Pour over tomato mixture. Cover and chill at least 2 hours.

Drain and serve in a lettuce-lined bowl, if desired. Makes 6 servings.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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