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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 16 |
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Found on . Ingredients:
1 head chicory lettuce, washed, dried, torn into bite-sized pieces, and chilled |
1 (9 ounce) package frozen artichoke hearts, cooked, chilled, and cut into halves |
1 pimiento, drained and cut into strips |
2 hard-cooked egg whites, chopped |
1/3 cup olive oil |
2 tablespoons wine vinegar |
salt, pepper to taste |
2 medium tomatoes, peeled and sliced |
Directions:
1. Place chicory in a salad bowl.
2. Top with artichoke hearts, pimiento strips, and chopped egg whites.
3. Combine remaining ingredients, except tomatoes, and pour over salad. Toss lightly.
4. Add tomatoes; toss. Serve at once.
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