Artichoke Tomato Salad

By Caryl

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

Servings 8

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.

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