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.
Very tasty! I've made this recipe many times as a side dish or as a vegetarian wrap. I add toasted pine nuts too. I also like adding roasted red pepper to the mix for some extra color.
* 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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