Recipe courtesy of Julie Song
Tomato and Artichoke Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 244
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 12
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 846
Ingredients
Balsamic Vinaigrette:
1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
Salad:
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley
Directions
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.