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Artichoke Salsa


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Member since 2009

Serves 12 | Prep Time 10 | Cook Time 0

Ingredients

1 can (14 1/2 ounces) petite cut, diced tomatoes with jalapeños
1 can (14 ounces) artichoke hearts, drained and finely chopped
1/4 cup finely diced red onion
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar


Preparation:



Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread



Nutritional Information Per Serving: Calories 45; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 4g; Fiber 0g; Protein 1g; Vitamin A 2%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV



*Daily Value


Pairs Well With


Notes

Salsa doesn’t have to mean “South of the Border.” This one is 100 percent Italian, loaded with tomatoes and artichokes (1/4 cup of vegetables, and all the nutrients they provide, in each portion) and flavor. Serve it on slices of whole-grain toast, or as a dip for chips, crackers or vegetables. And, if you’re really enterprising it makes a great pizza topping.

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