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)

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