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How to make it

  • Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives and parsley.
  • Stir in lemon juice, oregano and lemon pepper then refrigerate 1 hour.
  • Just before serving drizzle reserved artichoke marinade over salad.
  • Toss to blend then spoon onto individual lettuce lined salad plates.

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