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Marinated Artichoke Salad

SUBMITTED BY: Ann Marie Petri

"Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. 'I always take this salad to get-togethers,' says the Barron, Wisconsin cook. 'A special event wouldn't be the same without it.'"
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PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (14 ounce) can water-packed artichoke hearts, drained and quartered
  • 1 medium tomato, cut into wedges
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped red onion
  • 1/4 cup prepared Italian salad dressing

DIRECTIONS

  1. In a bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

FOOTNOTE

  • Nutritional Analysis: One 3/4-cup serving (prepared with fat-free salad dressing) equals 80 calories, trace fat (trace saturated fat), 1 mg cholesterol, 821 mg sodium, 16 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchange: 3 vegetable.
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