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Tomato Salad with Artichokes and FennelTomato Salad with Artichokes and Fennel

Jami Nolen, Nutrition Program Associate

July 8, 2012



Makes 10 servings



  • 2 jars (6.5 ounces each) marinated artichoke hearts, drained, reserve 1/4 cup of marinade for dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 head fennel (about 3 inches wide)
  • 6 cups cherry tomato, rinsed and drained
  • 1 cup pitted kalamata olives
  • 1/2 cup fresh basil, chopped
  • 1/4 cup slivered red onion
  • Fresh-ground pepper



  1. In a wide, shallow bowl, whisk 1/4 cup artichoke marinade, vinegar, mustard and garlic.
  2. Rinse and drain fennel. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers.
  3. Add fennel, tomatoes, olives, basil, onion and artichoke hearts to dressing in bowl. Mix gently to coat. Add pepper to taste.


Nutrition Information

(Amount per serving)
Calories: 107
Calories from fat: 56%
Protein: 2.2 g
Fat: 6.7 g
Saturated fat: 0.9 g
Carbohydrate: 11 g
Fiber: 4.1 g
Sodium: 493 mg


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