Artichoke, olive and tomato salad
MAKES 2 SERVINGS
5 marinated artichoke hearts, quartered
20 kalamata olives, halved
4 Lindsay Punchy Garlic Olives, halved
6 Lindsay Olive Peppy Pimiento Olives, halved
½ fire roasted bell pepper, diced
½ pint grape tomatoes
½ large shallot, minced
Garlic-infused olive oil
2 ounces feta cheese, crumbled
In medium bowl, mix together artichoke hearts, olives, pepper, tomatoes and minced shallot. Refrigerate for at least 1 hour.
Drizzle with garlic-infused olive oil and toss. Sprinkle with feta cheese just before serving.
Bob Heipp
Nutrition facts per serving: 340 calories, 24 g fat, 4 g saturated fat, 22 mg cholesterol, 25 g carbohydrates, 10 g protein, 1,850 mg sodium, 5 g fiber
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