My husband is very fond of salads so we often fix salad for our main course at lunch. This low-carb, low-cal number is both tasty and filling and only takes minutes to make. It is delicious and I think you will enjoy it! I’m making it to have with our low-carb lasagna tonight. You can use pitted calamata olives here if you prefer. This is suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.
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1 14-oz. can artichoke hearts, drained
15 pitted black olives (or calamata olives)
1 Roma plum tomato, cut up into chunks (use 2 if they are pretty small)
5 fresh basil leaves, torn into several pieces
Dash of granulated garlic or minced dried onion
¼ tsp. your favorite Italian Seasonings (I use Victoria Gourmet’s Sicilian Seasoning)
Dash each salt and black pepper
1 T. a good balsamic vinaigrette
1 T. good quality extra virgin olive oil
DIRECTIONS: Open and drain the artichoke hearts. Add them to a medium bowl. You can cut them in halves if you prefer (I did). In a small dish, add the olive oil to the vinaigrette and stir. Add the seasonings and stir once more. Now add the cut-up tomato and olives to the artichokes. Stir to mix. Tear the basil leaves into small bits and add. Add the vinaigrette mixture, toss lightly and chill for 1 hour. Serve as a side salad or as an entree.
NUTRITIONAL INFO: Makes 4 side servings, each contains: (if serving as an entree, serves 2 with double the numbers below in each)
101 calories, 7.8 g fat, 7.60 g carbs, 3.55 g fat, 4.05 g NET CARBS, 2.2 g protein, 34 mg sodium (more if using calamata olives)