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
2 tablespoons slivered almonds, if desired
Drain artichokes, reserve marinade and slice in half. Combine lemon juice, garlic, reserved marinade and salt and pepper to taste. Gently combine dressing, rice, artichoke hearts and remaining ingredients and mix well to coat. Sprinkle almonds over all, if using.
Recipe makes 6 to 8 servings Tomato-Rice Salad.
Nutrition information per 6-ounce serving:
Total fat: 4g
Saturated fat: trace
Dietary fiber: 3g
Exchanges: Starch/Bread, 1-1/2, Vegetable, 1, Fat, 1/2