Ingredients
1-jar(6 ounces marinated artichoke hearts, undrained.
2-cups cooked wild rice(or your favorite rice)
1-cup frozen peas, thawed.
1- can (6 ounce) water chestnuts, drained.
1- cup (whole) black olives.
1- cup cherry tomatoes, sliced in half.
1- medium red onion, peeled and sliced in rings.
3- tablespoons olive oil.
1- tablespoon balsamic vinegar.
1/2 teaspoon dried tarragon leaves.
1/2- teaspoon dried oregano leaves.
1/2- teasppon dijon mustard.
2-3- drops of hot pepper sauce.
1- bag of Italin salad greens.
Preparation
Drain artichokes, reserving 2 tablespoons liquid.
combine artichokes,rice,peas,water chestnuts,black olives,tomatoes and onions in a large bowl. Combine oil, reserved liquid from atichokes,vinegar,tarragon,oregano, mustard and hot sauce in a small bowl. Pour over rice mixture and toss. Refrigerate at least 4 hours for the flavors to blend. Serve chilled over a bed of Italian greens.
