Tomato Artichoke Salad Recipe

4 1 2
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Tomato Artichoke Salad Recipe

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4 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 cup: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 555mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

  • 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
  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

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[email protected] User ID: 6993142 242047
Reviewed Jan. 18, 2016

"Husband and I loved the presentation of the vegetables on the plate--yellow artichokes and black olives popping off the background of the red tomatoes, and of course a wonderful combination of flavors--but the dressing is what brought down the rating. Waaaaaay too much lemon juice in proportion to the other ingredients. I even tried adding more yogurt and then some sour cream to "soften" the acidic flavor, but we still found it unimpressive. I will use the vegetables again but will most likely use Paul Newman's "Olive Oil & Vinegar Dressing" or make something similar to complement the Mediterranean veggies."

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