Marinated Artichoke and Mushroom-Basil Salad
Makes 6 servings
 

To clean mushrooms quickly, use a mushroom brush or lightly wipe mushrooms with a damp paper towel.

1 14 ounce can quartered artichoke hearts, drained
8 ounces whole mushrooms, preferably small
16 cherry tomatoes, preferably sweet grape variety
1\2 ounce fresh basil, torn into small pieces or 1 Tbsp dried basil
3 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1\4 teaspoon salt
1\8 teaspoon black pepper

1. Place all ingredients in a gallon zippered plastic bag, seal tightly, and gently toss back and forth to coat completely.

2. Lay on a flat surface and marinate at least 1 hour, but not more than 4 hours before serving, turning occasionally.

EXCHANGES
Vegetable 1
Fat 1/2

NUTRITION FACTS
Calories 57(Calories from Fat 23)
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 220 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 3 g
Protein 2 g

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