Rice and Artichoke Heart Salad
A nice lunch dish.
INGREDIENTS:
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 peas, drained
1 jar marinated, quartered artichoke hearts
1/3 cup chopped scallions
6 count fresh cherry tomatoes, halved
1 medium head romaine lettuce
DIRECTIONS:
1. Mix vinegar, oil, thyme, Tabasco sauce, salt and pepper in a bowl.
2. Add peas, artichoke hearts with marinade from jar, scallions and tomatoes.
3. Gently toss and chill in refrigerator until ready to serve.
4. Just before serving, add cooked, cooled rice to mixture and thoroughly toss to mix.
5. Serve 1/2 to 1 cup of mixture over lettuce leaves for each serving.
Prep: 15 minutes
Cook: 0 minutes
Serves: 6