Rice, Garbanzo And Artichoke Salad

1. 1

   Add onions and green pepper to the cooked rice.

2. 2

   Drain chick peas (rinse them well if using canned) and mix them with the rice.

3. 3

   Drain artichoke hearts, reserving marinade, and cut large ones in half.

4. 4

   Whisk lemon juice into the marinade. Toss all ingredients together with the dressing.

5. 5

   Pile the salad into a serving bowl and chill until ready to serve. An alternative serving method is to press the salad into an oiled 6-cup ring mold and chill well before serving.

6. 6

   Teacher's Tip: If you'd like to embellish this salad with some animal protein, may I suggest tossing in either Rock Shrimp (from Maine) or chunks of cooked crabmeat.

7. 7

   Wine Tip: A sparkling wine from California or Spain would be a lovely accompaniment to this luncheon entree.

* Per serving · 4 servings · Values may vary.

No additional tips available.