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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Hereâs a light, refreshing salad that boasts the rich flavor of artichokes, olives and summer-ripe tomatoes. From Clara Coulston of Washington Court House, Ohio, this makes a nutritious side dish with all kinds of entrees. Ingredients:
1/4 cup lemon juice |
1/4 cup chopped seeded peeled cucumber |
2 tablespoons fat-free plain yogurt |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 medium tomatoes, seeded and chopped |
1/2 cup julienned silken firm tofu |
1/2 cup chopped red onion |
Directions:
1. For dressing, in a blender or food processor, combine the lemon juice, cucumber, yogurt, oregano, salt and pepper; cover and process until blended.
2. 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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