10-Minute Marinated Veggie Toss

Serves 6; 1/2 cup per serving

Ingredients
1 14-ounce can quartered artichoke hearts, rinsed and well drained
1/4 medium red bell pepper, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup packed fresh baby spinach leaves, torn if desired
9 small black olives, halved
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon olive oil
1 medium garlic clove, minced

Directions
In a medium bowl, stir together all the ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time.

Cook’s Tip: For additional nutrients and color, spoon the salad onto a bed of spinach leaves.

Nutrition Analysis (per serving)
Calories	36
Total Fat	1.5 g
Saturated Fat	0.0 g
Trans Fat	0.0 g
Polyunsaturated Fat	0.0 g
Monounsaturated Fat	1.0 g
Cholesterol	0 mg
Sodium	152 mg
Carbohydrates	5 g
Sugar	2 g
Fiber	1 g
Protein	1 g

Dietary Exchanges: 1 vegetable

This recipe is reprinted with permission from Love Your Heart, 5th Anniversary Edition, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at shopgored.com.