Tomato Artichoke Salad Recipe

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Nutrition

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Total time

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Ingredients:

Serving

1/4 cup lemon juice
1/4 cup chopped seeded peeled cucumber
2 tbsp fat-free plain yogurt
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and halved
1 can (2-1/4 oz) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
1/2 cup julienned silken firm tofu
1/2 cup chopped red onion

Directions:

For dressing, in a blender or food processor, combine the lemon juice, cucumber, yogurt, oregano, salt and pepper; cover and process until blended.
In a bowl, combine the artichokes, olives, tomatoes, tofu and onion. Add dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	38.81 Kcal (162 kJ)
Calories from fat	7.1 Kcal
		% Daily Value*
Total Fat	0.79g	1%
Cholesterol	0.15mg	0%
Sodium	236.39mg	10%
Potassium	206.05mg	4%
Total Carbs	7.19g	2%
Sugars	3.78g	15%
Dietary Fiber	1.47g	6%
Protein	1.36g	3%
Vitamin C	17.1mg	28%
Iron	0.3mg	2%
Calcium	23.5mg	2%

Amount Per 100 g
Calories	30.49 Kcal (128 kJ)
Calories from fat	5.58 Kcal
		% Daily Value*
Total Fat	0.62g	1%
Cholesterol	0.12mg	0%
Sodium	185.72mg	10%
Potassium	161.89mg	4%
Total Carbs	5.65g	2%
Sugars	2.97g	15%
Dietary Fiber	1.16g	6%
Protein	1.07g	3%
Vitamin C	13.4mg	28%
Iron	0.2mg	2%
Calcium	18.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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