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| What You Need: |
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1 head chicory, washed, dried, torn into bite-sized pieces, and chilled
1 package (9 ounces) frozen artichoke hearts, cooked, chilled, and cut into halves
1 canned pimiento, drained and cut into strips
2 hard-cooked egg whites, chopped
1/3 cup olive or salad oil
Salt, pepper to taste
2 medium-sized tomatoes, peeled and sliced
2 tablespoons wine vinegar
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| How To Cook: |
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1. Place chicory in a salad bowl.
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2. Top with artichoke hearts, pimiento strips, and chopped egg whites.
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3. Combine remaining ingredients, except tomatoes, and pour over salad. Toss lightly.
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4. Add tomatoes; toss. Serve at once.
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| Recipe Source: The complete international salad book |
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