Artichoke Tomato Salad Recipe
Ingredients
| Red wine vinegar | 1 Tablespoon | |
| Dijon Mustard | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| Green onions | 4 Small, chopped | |
| 1 cucumber, coarsely chopped | ||
| 5 tomatoes, coarsely chopped | ||
| Artichoke hearts | 1 Can (10oz), quartered | |
| Egg | 1 , hardboiled | |
| Salt | 1 To taste | |
Directions
In a large salad bowl combine vinegar, mustard and garlic.
Whisk in olive oil gradually.
Layer green onions, cucumber, tomatoes and artichoke hearts in order listed in prepared bowl.
Sprinkle egg over top.
Cover.
Refrigerate until 15 minutes before serving time.
Add salt, pepper and lemon juice; toss lightly.
Whisk in olive oil gradually.
Layer green onions, cucumber, tomatoes and artichoke hearts in order listed in prepared bowl.
Sprinkle egg over top.
Cover.
Refrigerate until 15 minutes before serving time.
Add salt, pepper and lemon juice; toss lightly.
Chef
