Artichoke Tomato Salad


Artichoke Tomato Salad

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

Directions

Arrange tomatoe wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl combine the remaining ingredients. Spoon over tomatoes. Refrigerate the leftovers.

Nutritional Facts
Per serving: 3/4 cup
Calories: 74
Fat: 5 g (1 g sat)
Cholesterol: 0
Sodium: 241 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 1 g
Diabetic Exchanges: 1 vegetables, 1 fat
Serving Size: 8
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4 Comments

  1. Oh man, does this ever sound good. I’m going to make this as soon as I go grocery shopping. We have tomato’s coming out of our ears and this sounds so good and it’s something different. Yeah!!! Thanks.

    Reply
  2. Sounds delish! I will have to give this a try one of these days. I printed it for future use. Thanks! ūüôā

    Reply
  3. MMM, love artichokes…

    Reply
  4. joz1234

     /  September 3, 2009

    that looks yummy!

    Reply

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