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ARTICHOKE TOMATO SALAD

By

Salad

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Ingredients

  • 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

Details

Preparation

Step 1

•Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes. Refrigerate leftovers. Yield: 8 servings.

For a little zip, crumble feta over the top. Add shredded rotisserie chicken for a beautiful main dish

Nutritional Facts
3/4 cup equals 74 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 241 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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