Rice and Artichoke Heart Salad

Cuisine: Creole

Category: vegetable

Servings: 6


3 cups cooked, steamed rice
1/3 cup vinegar
1/3 cup oil
1/2 tsp. thyme
1/4 tsp. tabasco sauce
1/2 tsp. salt
1/2 tsp. black pepper
1 can (8-1/2 oz.) petits pois peas (drained)
1 jar (8 oz.) quartered marinated hearts of
artichoke and marinade (from jar)
1/3 cup scallions (chopped)
6 fresh cherry tomatoes (washed and sliced in
1 medium head romaine lettuce


Steam rice and set aside. In a bowl, mix vinegar, oil, thyme, Tabasco, salt and pepper. Add peas, hearts of artichoke, artichoke marinade form jar, scallions and tomatoes. Toss gently and place in refrigerator. Just before serving, add cooled rice to mixture and stir thoroughly. Arrange lettuce leaves on serving platter or on individual dishes and place mixture on top. Use 1/2 to 1 cup mixture per serving.

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