Try this Tomato-Artichoke-Rice Salad recipe, or contribute your own.
Suggest a better descriptionDrain the artichoke hearts, reserve the jarred marinade. Roughly slice the hearts lengthwise; set aside. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients (including 3 large tomtoes; 1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters). Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 14:22:07 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 35 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.3mg | 1 % | |
Potassium 169.5mg | 4 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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