Artichoke and Tomato Salad

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* Exported from MasterCook *

 

Artichoke and Tomato Salad

 

Recipe By :Flexible Fare by Sandra Rudloff

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cup canned baby corn ears

4 cups coarsely chopped tomatoes

2 7.5 oz. jars artichoke hearts -- coarsely chopped

1/2 cup slivered green onions

1 cup olive oil

1/2 cup cider vinegar

1/2 teaspoon salt

1 lemon -- grated zest of

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

 

1. Cut baby corn into 1/2-inch thick slices. Place sliced corn in a large bowl.

Add tomato, artichoke hearts and green onions; stir to mix.

 

2. In a medium bowl, combine remaining ingredients and stir well to mix. Pour

dressing over artichoke and tomato mixture and toss well. Serve immediately.

 

Servings: 4 - 6

 

~ Tomato and Hearts of Palm Salad - Use 2 cans (14 oz. each) hearts of palm (cut

into 1/2 slices) in place of artichoke hearts in steps 1 and 2. Omit baby corn.

 

~ Greek Artichoke and Tomato Salad - Add 1/2 cup crumbled feta cheese and 1/2

cup pitted kalamata olives.

 

MC'd by Badams 7/2005

 

Source:

" Flexible Fare: Personalize Recipes with Countless Variations by Sandra

Rudloff "

Copyright:

" Bristol Publishing Enterprises, 1999; ISBN: 1-55867-228-1 "

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NOTES : Perfect for a special dinner or a casual picnic, this salad can be

assembled early in the day and tossed with the dressing just before serving.