Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Tomato Artichoke Rice Salad




Source of Recipe


Internet


List of 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 1/2 lbs. (3 large) fresh California tomatoes, seeded, diced and drained
1 cup finely chopped red onion
1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley


Recipe



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.

Yield: 6 servings