Title: Tomato-Artichoke-Rice Salad
Categories: Salad, Tomato
Yield: 6 Servings

6 oz Marinated artichoke hearts
2 tb Fresh lemon juice
1 ts Minced garlic
1/2 ts Salt
1/4 ts Pepper
3 c Cooked rice -- chilled
1 1/2 lb Tomatos -- seed, drain,
Chop
1 c Minced red onion
5 3/4 oz Black olives -- pitted,
Quartered
1/4 c Chopped parsley

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 (5 3/4 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

Recipe By : California Tomato Commission (July 1996)