Recipe by tracy918
"This is a great cold salad dish with little preparation time. It has a Greek flair to it and is delicious. I always come home with an empty dish. The key to it is using fresh tomatoes if you have them. Hope you enjoy it as much as we have."
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1 (6 ounce) jar
marinated artichoke hearts, liquid reserved
finely chopped garlic
ground black pepper
chilled cooked long-grain white rice
tomatoes, seeded and diced
finely chopped red onion
1 (6 ounce) can
pitted whole black olives, drained
I made this for an office potluck. Since it is a cold dish I did not need to worry about the heating, etc. Nice vegetarian dish. Good cold or hot. I added pine nuts for some extra crunch.
I made a few changes, I used orzo instead of rice and halved cherry tomatoes. The salad is definitely better if its refrigerated overnight. If I made this again I'd add Parmesan cheese for some extra flavor.
I contributed this dish as a vegan offering for my family's Thanksgiving dinner. It was a hit with vegans as well as with carnivores. Great dish for potluck, and very very easy.
Yum! I just tried this for the first time, and its a keeper. I only had a jar of regular un-marinated artichokes, so I needed to add a little greek dressing. I also added some pine nuts as suggested by someone's review. I am planning to make this again, and soon.
This great. Easy to make. I used green onions instead of red.
I thought this a little bland. I try to make the recipe as written the first time I make it but I did not have any black olives. I used green olives which is what I had on hand and some fresh basil. I also added a little balsamic vinegar and some freshly grated parmesan cheese which really boosted the flavor. Thanks so much for posting the recipe.
I gave it 4 stars because "as is" it needs a little bit of something. I added pine nuts as others suggested. I also added a dash more lemon juice and a liberal amount of greek seasoning. The seasoning really helped the overall flavor. Also, I used about half of the olives and I would by chopped or halved olives. Whole olives was a bit too much. Overall, it was a big hit at a party.
Had a chance to make this salad last minute when needed for a picnic... Added some feta cheese, cubed, as well as italian dressing instead of using the artichoke marinade (my artichokes were only canned salted). Very good and easy when out of other ingredients...
* Percent Daily Values are based on a 2,000 calorie diet.
Tracy's Tomato Artichoke Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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