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2 tablespoons lemon juice
4 tablespoons white wine vinegar
1 teaspoon finely chopped garlic
3 cups cooked rice, chilled
2 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
Drain artichoke hearts reserving marinade. Slice each artichoke
heart in half. Add lemon juice, vinegar and garlic to the
reserved marinade and salt and pepper to taste. Combine all the
ingredients and toss well to coat.
Makes 6-8 Servings
Serving Size: 6 ounces
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Nutrients per serving:
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Calories: 152
Total fat: 4 grams (21% of calories)
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 253 mg
Carbohydrate: 27 grams (69% of calories)
Protein: 3 grams (9% of calories)
Dietary fiber: 3 grams
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Exchanges per serving*:
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Starch/Bread 1 1/2
Lean Meat 0
Vegetable 1
Fruit 0
Non-fat Milk 0
Fat 1/2
Other Carbohydrate 0