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Tomato, Artichoke Heart & Rice Salad

  • 1 (6-ounce) jar marinated artichoke hearts
  • 2 tablespoons lemon juice
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cup cooked, cold rice
  • 1 1/2 pounds fresh tomatoes (3 large) seeded, diced
  • 1 cup finely chopped red onion
  • 1 (5 3/4-ounce) can pitted whole black olives, drained & cut in quarters

  • 1/4 cup chopped parsley
 

Method

Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise.  Set aside. 

Combine lemon juice, garlic, salt and pepper.   Beat in reserved artichoke marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients.

 

Contributor: pat ciesla

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