Tomato-Artichoke Toss
Here is a great low-fat salad recipe from the American Heart Association … enjoy! If you can only find the marinated artichoke hearts, use them but be sure to rince off all the oil!
Tomato-Artichoke Toss
Serves 6; 1/2 cup per serving
A sprinkling of crumbled feta tops this mix of fresh spinach, sweet grape tomatoes, artichokes,
and basil.
7 ounces grape tomatoes, halved (about 1 1/2 cups)
1 ounce fresh spinach leaves, coarsely chopped (about 1 cup)
1/2 14-ounce can quartered artichoke hearts, rinsed, drained, and coarsely chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaves (about 1/3 ounce)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes (optional)
1 ounce fat-free or reduced-fat feta cheese, rinsed and drained, crumbled.
In a large bowl, toss together all the ingredients except the feta. Sprinkle with the feta.
Nutrition Analysis (per serving)
Calories 30
Total Fat 0.0 g
Saturated 0.0 g
Polyunsaturated 0.0 g
Monounsaturated 0.0 g
Cholesterol 0 mg
Sodium 233 mg
Carbohydrates 6 g
Fiber 1 g
Sugars 3 g
Protein 2 g
Calcium 12 mg
Potassium 122 mg
Dietary Exchanges
1 vegetable
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third
Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a
division of Random House, Inc. Available from booksellers everywhere.