Marinated Artichoke Salad (microwave dish)
(10 ½-cup servings)
4 fresh artichokes (about 1 ½ pounds)
¼ cup water
1 pound fresh mushrooms, quartered
3 medium fresh tomatoes, cut into eighths
2 small cucumbers, peeled, halved, seeded and sliced ¼ inch thick
1 small Bermuda onion, thinly sliced into rings
1 red, green or yellow pepper, sliced
¼ cup olive oil
3 tablespoons white or rice wine vinegar
1 teaspoon lemon juice
½ teaspoon dried Italian herbs, crushed
¼ teaspoon garlic powder
¼ teaspoon oregano, crushed
¼ teaspoon Sweet 'N Low® granulated sugar substitute
1/8 teaspoon ground black pepper 1/8 teaspoon salt
Trim off stem from each artichoke, dipping cut parts in lemon juice to prevent discoloration. With scissors, cut off tops of leaves about 2/3 of the way down; remove any tough outer leaves near base. Cut each artichoke, into 4 pieces; with sharp knife, remove fuzzy choke in center of each piece. Place artichokes and water in shallow micro-proof casserole dish. Cook covered on high power 12-14 minutes or until tender.
Place artichokes in large bowl. Add mushrooms, tomatoes, cucumbers, onion and red pepper. Prepare dressing: in glass measuring cup or small bowl, whisk together oil, vinegar, lemon juice, Italian herbs, garlic powder, oregano, Sweet 'N Low, black pepper and salt. Pour over vegetables; toss lightly. Cover and refrigerate overnight.
Nutrients Per Serving:
Calories 110, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Fat 7 grams, Cholesterol 0 milligrams, Sodium 140 milligrams.
2 ½ Vegetable, 1 Fat