Thursday, August 5, 2010

Artichoke Tomato Salad

serves 8 ( about 3/4 c. = 1 point)
3 large tomatoes ( about 2 lbs., cut into wedges)
1/4 tsp. each salt and pepper
1 jar ( 7.5 oz) marinated, quartered artichoke hearts, drained
1 can ( 2-1/4 oz) sliced black olives, drained
2 T. white wine vinegar
2 garlic cloves, minced

Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes.

from Taste of Home's "Healthy Cooking"

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