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| Rice Salad
1 cup of uncooked rice to yield 3 cups cooked
Marinated artichoke hearts (marinade follows)
2 - 3 tomatoes, cut into eighths
1 tablespoon of fresh parsley, chopped
Cook the rice as directed. Cool. Combine with tomatoes, artichoke hearts and parsley. Toss lightly and serve cold.
Marinade:
1/2 cup of oil
1/4 cup of vinegar
salt and pepper
oregano
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Salad Cookbooks
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