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Tomato Artichoke Salad Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

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

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.

Directions

  1. For dressing, in a blender or food processor, combine the lemon juice, cucumber, yogurt, oregano, salt and pepper; cover and process until blended.
  2. 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.
Originally published as Tomato Artichoke Salad in Light & Tasty June/July 2006, p43

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.

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