Tomato Artichoke Salad (tofu)
Source of Recipe
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Tomato Artichoke Salad (tofu)
Light & Tasty June/July 2006
Not yet rated.
Exchanges
Prep: 15 min. + chilling
Yield: 4 servings.
Here�s 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.
1 cup equals 102 calories, 3 g fat (trace saturated fat), trace cholesterol, 555 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein. ++++ Diabetic Exchanges: 2 vegetable, 1/2 starch 1/2 fat.
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