Artichoke Tomato Salad

By My Golden Years

Ingredients
  • 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
  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 the leftovers.


Nutritional Facts

Servings
6
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

salads artichoke tomatoes vegetarian