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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Potato Salad

3 to 4 medium potatoes, cooked, peeled and cubed
3 eggs, hard-boiled, chopped
1 small onion chopped
2 stalks celery, chopped
1/4 cup chopped dill pickles or dill pickle relish
1 teaspoon salt
1 teaspoon celery salt
3/4 cup mayonnaise (I use Miracle Whip)
In a large bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. (I like to make mine a day ahead of time.)

Shrimp Veggie Pasta Salad

Shrimp Veggie Pasta Salad

Veggie Pasta Salad Recipe

8 ounces cooked tricolor spiral pasta, rinsed
1 pound small shrimp, boiled, peeled and deveined
3 small tomatoes, chopped
1 cup chopped onions
1 cup chopped celery
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small cucumber, chopped 
1 cup carrots, chopped 
1 small can of black olives, rinsed
1 small bottle of your favorite Italian Dressing
1 teaspoon salt
1/8 teaspoon pepper
  
In a large bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving. (I like to make this a day ahead of time)