Artichoke Tomato Salad
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: 74Fat: 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
The Eyes In The Back Of My Head 
Joy
/ September 1, 2009Oh 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.
Gary
/ September 2, 2009Sounds delish! I will have to give this a try one of these days. I printed it for future use. Thanks! 🙂
thegirlfromtheghetto
/ September 2, 2009MMM, love artichokes…
joz1234
/ September 3, 2009that looks yummy!