Artichoke Tomato Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. —Deborah Williams, Peoria, Arizona
Ingredients
-
5 large tomatoes (about 2 pounds), cut into wedges
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
-
1 can (2-1/4 ounces) sliced ripe olives, drained
-
2 tablespoons minced fresh parsley
-
2 tablespoons white wine vinegar
-
2 garlic cloves, minced
Directions
-
1.
Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts
3/4 cup: 74 calories, 5g fat (1g saturated fat), 0 cholesterol, 241mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC