1 6-ounce jar marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
3 cups cooked rice, chilled
3 large tomatoes, seeded and diced
1 medium red onion, diced
1 5-3/4-ounce can whole black olives, drained and quartered
2 tablespoons chopped fresh parsley
Drain artichokes, reserve marinade and slice in half.
Combine lemon juice, garlic, reserved marinade and salt and pepper to taste.
Recipe makes 6 to 8 servings.
Serving size: 6 ounces
Calories: 152; Total Fat: 4g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 253mg; Carbohydrates: 27g; Protein: 3g; Fiber: 3g
Exchanges: Starch/Bread 1-1/2, Vegetable: 1, Fat: 1/2
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