Name: Artichoke Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mediterranean
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

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

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Artichoke Tomato Salad

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Yield:8 servings

Prep:20 min

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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

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Directions

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.

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