Home > Recipes > Tomato Artichoke Salad

Tomato Artichoke Salad Recipe

Here’s a light, refreshing salad that boasts the rich flavor of artichokes, olives and summer-ripe tomatoes. From Clara Coulston of Washington Court House, Ohio, this makes a nutritious side dish with all kinds of entrees.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Tomato Artichoke Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato Artichoke Salad Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

1/4 cup lemon juice
1/4 cup chopped seeded peeled cucumber
2 tablespoons fat-free plain yogurt
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
1/2 cup julienned silken firm tofu
1/2 cup chopped red onion

Directions

For dressing, in a blender or food processor, combine the lemon juice, cucumber, yogurt, oregano, salt and pepper; cover and process until blended.
In a bowl, combine the artichokes, olives, tomatoes, tofu and onion. Add dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 4 servings.

Nutritional Facts 1 cup equals 102 calories, 3 g fat (trace saturated fat), trace cholesterol, 555 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Originally published as Tomato Artichoke Salad in Light & Tasty June/July 2006, p43