Aida Salad - cooking recipe

Ingredients

1 head chicory lettuce, washed, dried, torn into bite-sized pieces, and chilled
1 (9 ounce) package frozen artichoke hearts, cooked, chilled, and cut into halves
1 pimiento, drained and cut into strips
2 hard-cooked egg whites, chopped
1/3 cup olive oil
2 tablespoons wine vinegar
salt, pepper to taste
2 medium tomatoes, peeled and sliced

Preparation

Place chicory in a salad bowl.
Top with artichoke hearts, pimiento strips, and chopped egg whites.
Combine remaining ingredients, except tomatoes, and pour over salad. Toss lightly.
Add tomatoes; toss. Serve at once.