Artichoke Tomato Salad

By urbcindy

3/4 C = 74 cal; 5 gm fat; 241 mg sodium; 2 gm fiber 1 point

Ingredients

• 2 lb tomatoes (about 5 large) cut into wedges
• 1/4 tsp salt - no need to add
• 1/4 tsp pepper
• 1 jar (7 1/2 oz) marinated quartered artichoke hearts, drained
• 2 T minced fresh parsely
• 2 T wine vinegar
• 2 garlic cloves, minced

Details

Servings 8

Preparation

Step 1

- Arrrange tomatoes on a serving platter; sprinkle with pepperand arrange artichoke hearts on top
- Mix remaining ingredients and spoon over, stir lightly to coat; refrigerate until serving.