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Learn moreA refreshing salad featuring artichoke hearts and tomatoes, dressed with a tangy vinaigrette.
Ingredients
- 2 jars artichoke hearts drained
- 2 tomatoes cut into 1/4” cubes
- 5 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon basil
- 1 tablespoon parsley
Preparation
- Arrange artichoke hearts in salad bowl.
- Spoon cubed tomato over and around artichokes.
- Mix remaining ingredients and pour over salad.
- Refrigerate for 1/2 hour.