Artichoke Tomato Salad
Healthy Cooking
August/September 2009 issue
Page:58
For a little zip, crumble feta over the top. Add shredded rotisserie chicken for a beautiful main dish. Deborah Williams - Peoria, AZ
SERVINGS: 8
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.
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
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
One serving:3/4 cup
Calories: 74 Fat:5 g Saturated Fat:1 g Cholesterol:
Diabetic Exchange:
1 vegetable, 1 fat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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