Tomato-Artichoke-Rice Salad
Makes: 6 servings

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 ½ lbs. (3 large) fresh California tomatoes, seeded, diced and drained
• 1 cup finely chopped red onion
• 1 can (5 ¾ oz.) pitted whole black olives, drained and cut in quarters
• 1/4 cup chopped parsley

Preparation Instructions

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.