Title: Tomato-And-Artichoke Salad
Categories: Summer
Yield: 1 Servings

3 Jars (6-ounce) marinated
-artichoke hearts; undrained
6 md Tomatoes; cut into wedges
1 Green onion; sliced
1 1/2 ts Chopped fresh basil
3/4 c Red wine vinegar
3/4 c Olive oil
1/4 ts Salt
1/4 ts Pepper
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 on Jan
23, 1998