Tomato-artichoke-rice salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Marinated artichoke hearts |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Minced garlic |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | cups | Cooked rice -- chilled |
| 1½ | pounds | Tomatos -- seed, drain, |
| Chop | ||
| 1 | cup | Minced red onion |
| 5¾ | ounce | Black olives -- pitted, |
| Quartered | ||
| ¼ | cup | Chopped parsley |
Directions
Drain the artichoke hearts, reserve the jarred marinade. Roughly slice the hearts lengthwise; set aside. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients (including 3 large tomtoes; 1 can (5¾ oz.) pitted whole black olives, drained and cut in quarters).
Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 14:22:07 -0700 (PDT) From: PatH <phannema@...>
Recipe By : California Tomato Commission (July 1996)