Artichoke Salad*

Dressing

• ½ teaspoon dried oregano
• ¼ cup red wine vinegar 
• 2 tablespoons of olive oil
• ⅛ teaspoon of salt
• ⅛ teaspoon ground black pepper

Salad

• 2 cans (14 ounces each) artichoke hearts, drained and quartered
• 1 can (2 ounces) sliced black olives, drained
• 1 medium tomato, seeded and finely diced
• 1 small onion, thinly sliced

1. In small bowl, whisk together dressing ingredients; set aside.

2. In a large bowl, combine all salad ingredients.

3. Pour dressing over salad and toss to coat.

This recipe makes eight servings (½ cup each).

* This recipe and nutritional information are from Healthy Calendar Diabetic Cooking written by Rush dietitian Lara Rondinelli, RD, LDN, CDE, and is reprinted with permission from the American Diabetes Association.

Copyright © 2004 American Diabetes Association.