Tomato-and-artichoke Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Summer | 1 | Servings | ||
INGREDIENTS
| 3 | Jars, 6-ounce marinated | |
| artichoke hearts | ||
| undrained | ||
| 6 | Tomatoes, cut into wedges | |
| 1 | Green onion, sliced | |
| 1 1/2 | t | Chopped fresh basil |
| 3/4 | c | Red wine vinegar |
| 3/4 | c | Olive oil |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| Garnish: lettuce leaves |
INSTRUCTIONS
drain artichoke hearts -- reserving marinade. combine artichoke hearts and next 3 ingredients in a large bowl. Whisk together reserved artichoke marinade, vinegar, and next 3 ingredients. Pour over tomato mixture. Cover and chill at least 2 hours. Drain and serve in a lettuce-lined bowl, if desired. Makes 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1808
Calories From Fat: 1445
Total Fat: 163.7g
Cholesterol: 0mg
Sodium: 1962mg
Potassium: 2977.6mg
Carbohydrates: 78.3g
Fiber: 31.3g
Sugar: 16.6g
Protein: 21.2g