Tomato-Artichoke-Rice Salad
Makes: 6 servings

Ingredients

  • 1 jar (6 oz.) marinated artichoke hearts
  • 2 tbsp. lemon juice
  • 1 tsp. finely chopped garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups cooked, cold rice
  • 1 ½ lbs. (3 large) fresh California tomatoes, seeded, diced and drained
  • 1 cup finely chopped red onion
  • 1 can (5 ¾ oz.) pitted whole black olives, drained and cut in quarters
  • 1/4 cup chopped parsley

Preparation Instructions

Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients.

   
 
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