TOMATO ARTICHOKE SALAD
Degree of Difficulty: 1
Makes 8-10 salads

Egg Filling:
4 hard-cooked eggs, finely chopped
1/4 cup mayonnaise
2 tablespoons drained capers
2 tablespoons drained and chopped Chef's Harvest® Premium Roasted Sweet Red Peppers
1/4 teaspoon black pepper

Salad:
8-10 large Bibb lettuce leaves, rinsed, well-drained
4 beefsteak tomatoes, cut into16-20 slices
2 large red onions, cut into 16-20 slices
1 62-ounce jar Chef's Harvestâ Ready-To-Eat Artichokes, chilled, well-drained
1/2 to 2/3 cup Italian Salad Dressing
Coarse-ground black pepper
Chopped basil for garnish

In a small bowl, combine eggs, mayonnaise, capers, roasted peppers, and black pepper and mix well. Cover and refrigerate until chilled.

Place 1 lettuce leaf on each salad plate; top with 2 tomato slices with a slice of onion on top of each tomato.

Cut the stem off each artichoke even with the bottom leaves so that it sits flat. Cut off about 3/4-inch from the top. Using a teaspoon, remove fuzzy choke and discard.

Place 1 artichoke on each plate. Portion approximately 2 tablespoons egg filling into each artichoke cavity.

Pour 1 tablespoon salad dressing over tomatoes and onions. Sprinkle with black pepper and basil. Serve immediately.