Tomato Artichoke Rice Salad
1 6-ounce jar marinated artichoke hearts
2 tablespoon lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked, cold rice
3 large (11/2 pounds) tomatoes, seeded, diced and drained
1 cup finely chopped red onion
1 can 5.75-ounce pitted whole black olives, drained and cut into
quarters
1/4 cup chopped parsley
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. Serves 6.
