Description
Light salad with artichoke, arugula, sun-dried tomatoes and oily dressing.
Ingredients
-
Figure
0.5 cup
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Artichoke
1 piece
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Sundried tomatoes
2 piece
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Arugula
1 coup
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Green olives
2 Tbsp
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Lemon
2 share
Cooking
We need: white rice, spicy arugula, fresh artichoke, olives, pitted, sun-dried tomatoes in oil, lemon and a good mood).
First, prepare the artichoke. Cut a few outer layers of leaves.
Cut the tip of the artichoke for 3-4 cm Thoroughly wash under running cold water.
In boiling water will send artichoke and lemon wedge. Bring to a boil, low down the fire, cover and leave to stew for 40 minutes.
The prepared artichokes cut into 4 pieces. Remove carefully with a knife, brushed part (it is inedible). Let cool.
Rice Mistral Indica.
Wash in cold water Fig. Boil in salted water rice crispies.
Prepare remaining ingredients. Olives shall cut into slices. Sun-dried tomatoes we get from oil and cut into equal pieces. Arugula wash and dry.
Combine artichokes, arugula, olives and sun-dried tomatoes. Add the cooked rice. Pour on top the remaining spicy oil from the tomatoes.
Mix and sprinkle a little lemon.
Bon appetite!
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