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Marinated Artichoke Salad

Source of Recipe

First for Women Magazine
Makes 8 Servings

2 cans (14 oz. each) artichoke hearts, drained and quartered
2 pints red and/or yellow cherry tomatoes, halved
1/2 green pepper, cut in thin strips
1 small red onion, thinly sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup lemon juice
1 1/2 tsp. Dijon mustard
1 tsp. lemon thyme leaves
1/4 tsp. black pepper

In bowl, toss together first 4 ingredients. Whisk remaining ingredients together until well blended. Add to artichoke mixture; toss until coated.

Per Serving: Calories 84…Protein 2 g…Carbohydrates 9 g…Fiber 4 g…Cholesterol 0 mg…Total Fat 5 g…Sodium 213 mg