Artichoke Tomato Salad

By nurseliz

Ingredients

• Ingredients
• 5 * 5 large tomatoes (about 2 pounds), cut into wedges
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 * 2 tablespoons minced fresh parsley
• 2 * 2 tablespoons white wine vinegar
• 2 * 2 garlic cloves, minced

Preparation

Step 1

Directions

* 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.

Nutrition 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.