TOMATO ARTICHOKE SALAD

Tomato Artichoke Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

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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

Steps:

For dressing, in a blender or food processor, combine the lemon juice, cucumber, yogurt, oregano, salt and pepper; cover and process until blended. , 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.

Nutrition Facts : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges