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Recipes
Shopping list
Ingredients
- 3 large plum tomatoes
- 2 tablespoons basil pesto
- 2 tablespoons sherry (or red wine) vinegar
- 1 cup quartered artichoke hearts
- ½ cup cheese croutons
- 2 cups baby spinach
Steps
- Cut tomatoes into quarters. Whisk pesto and vinegar in medium bowl until well blended.
- Add tomatoes, artichokes, and croutons to bowl; toss until evenly coated. Place spinach on serving platter; top with tomato mixture. Serve.
Amount per ¼ recipe serving: Calories 90, Total Fat 4.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 280mg, Total Carb 10g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 2%