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Healthy Recipe of the Month

10-Minute Marinated Veggie Toss

Serves 6; 1/2 cup per serving

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

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)



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


0 mg


152 mg


5 g


2 g


1 g


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

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