experiencelifemag.com Print › | Back › Tomato, Artichoke and Onion Salad Makes four servings Presented by Conscious Cuisine May 2009 1 medium yellow tomato cut into eight wedges 2 medium red tomatoes, each cut into eight wedges 3 fresh baby artichoke hearts, steamed and cut into four pieces 1/3 cup julienne red onion 1/4 tsp. sea salt 1/8 tsp. freshly ground black pepper 1/4 cup sun-dried tomato vinegar* 2 tsp. extra-virgin olive oil In a medium-sized mixing bowl, combine everything except vinegar and oil. Toss salad gently, then slowly pour vinegar and oil over salad and mix. Refrigerate and marinate a half-hour before serving. Per serving (1 cup): calories 80; protein 3 g; total fat 2.5 g; saturated fat 0 g; carbohydrate 13 g; dietary fiber 5 g; cholesterol 0 mg; sodium 220 mg *Sun-Dried Tomato Vinegar Makes: 1 cup 1/4 cup sun-dried tomatoes, packed 2 garlic cloves, sliced thin 1 basil leaf 1 – 1-inch sprig of rosemary 1 cup rice-wine vinegar Heat vinegar in a saucepan to a simmer. Sterilize a glass container by either submerging into boiling water for five minutes or running through dishwasher. Place remaining ingredients into sterilized bottle. Slowly pour vinegar into container and cool. Seal tightly and store at room temperature for at least a week prior to serving. When ready to use, strain through a fine mesh strainer, pour vinegar into a sterilized jar and discard tomatoes. Will keep for two weeks at room temperature.

Tomato, Artichoke and Onion Salad

Makes four servings

• 1 medium yellow tomato cut into eight wedges
• 2 medium red tomatoes, each cut into eight wedges
• 3 fresh baby artichoke hearts, steamed and cut into four pieces
• 1/3 cup julienne red onion
• 1/4 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup sun-dried tomato vinegar*
• 2 tsp. extra-virgin olive oil

In a medium-sized mixing bowl, combine everything except vinegar and oil. Toss salad gently, then slowly pour vinegar and oil over salad and mix. Refrigerate and marinate a half-hour before serving.

Per serving (1 cup):
calories 80; protein 3 g; total fat 2.5 g; saturated fat 0 g; carbohydrate 13 g; dietary fiber 5 g; cholesterol 0 mg; sodium 220 mg

*Sun-Dried Tomato Vinegar
Makes: 1 cup

• 1/4 cup sun-dried tomatoes, packed
• 2 garlic cloves, sliced thin
• 1 basil leaf
• 1 – 1-inch sprig of rosemary
• 1 cup rice-wine vinegar

Heat vinegar in a saucepan to a simmer. Sterilize a glass container by either submerging into boiling water for five minutes or running through dishwasher.

Place remaining ingredients into sterilized bottle. Slowly pour vinegar into container and cool. Seal tightly and store at room temperature for at least a week prior to serving.

When ready to use, strain through a fine mesh strainer, pour vinegar into a sterilized jar and discard tomatoes. Will keep for two weeks at room temperature.

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