Directions:
- Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.
- Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.
- Mix vinaigrette with salad.
- Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.18 Kcal (1027 kJ) | ||
| Calories from fat | 184.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 32% | |
|---|---|---|---|
| Cholesterol | 2.74mg | 1% | |
| Sodium | 278.41mg | 12% | |
| Potassium | 373.91mg | 8% | |
| Total Carbs | 13.6g | 5% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 1.5mg | 9% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 120.06 Kcal (503 kJ) | ||
| Calories from fat | 90.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 32% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 1% | |
| Sodium | 136.33mg | 12% | |
| Potassium | 183.1mg | 8% | |
| Total Carbs | 6.66g | 5% | |
| Sugars | 3.14g | 26% | |
| Dietary Fiber | 2.38g | 19% | |
| Protein | 1.79g | 7% | |
| Vitamin C | 9.5mg | 32% | |
| Iron | 0.8mg | 9% | |
| Calcium | 33.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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