Tomato-and-artichoke salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Jars (6-ounce) marinated artichoke hearts; undrained | |
| 6 | mediums | Tomatoes; cut into wedges |
| 1 | Green onion; sliced | |
| 1½ | teaspoon | Chopped fresh basil |
| ¾ | cup | Red wine vinegar |
| ¾ | cup | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Garnish: lettuce leaves | ||
Directions
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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