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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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