Tomato Artichoke Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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TOMATO ARTICHOKE RICE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. Ingredients:
6 ounce jar marinated artichoke hearts |
2 tablespoons lemon juice |
1 teaspoon finely chopped garlic |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups cooked cold rice |
1-1/2 pounds fresh tomatoes seeded diced and drained |
1/2 cup finely chopped red onion |
5-3/4 ounce can pitted whole ripe olives drained and cut in quarters |
1/4 cup chopped fresh parsley |
Directions:
1. Drain artichoke hearts reserving marinade.
2. Roughly slice artichoke hearts lengthwise then reserve.
3. Combine lemon juice, garlic, salt and pepper then beat in reserved marinade.
4. Gently combine dressing with rice, artichoke hearts and remaining ingredients.
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