INGREDIENTS
1
jar (6.5 oz ea) marinated artichoke hearts, drained
1/2
Cup thinly sliced celery
1/4
Cup Italian dressing
1
can (14.5 oz ea) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained
5
green onions, cut into thin slices (5 onions = about 1/2 cup)
1
Pound + 4 Ounce red potatoes, cut into 1-inch chunks
1
Ounce Italian dried salami, cut into thin strips (1 oz = about 8 slices)
PREPARATION:
- Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to a boil over high heat; cook 10 minutes, or until tender. Drain; cool slightly. Place in large bowl.
- Add artichoke hearts, diced tomatoes with their liquid, the celery, onions and salami; mix lightly. Add dressing; toss lightly. Cover.
- Refrigerate at least 1 hour before serving.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
3/4 cup
Protein
2.8 g
Dietary Fiber
2.4 g
Carbohydrate
20.2 g
Total Fat
6.3 g
Saturated Fat
1.3 g
Vitamin A
160.7 iu
Cholesterol
3.5 mg
Sodium
428.2 mg
Sugars
7.9 g
Calcium
21.6 mg
Iron
.9 mg
Calories
152
Vitamin C
18.3 mg
