19-Minute Marinated Veggie Toss

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

In a medium bowl, stir together all ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time. For additional nutrients and color, spoon salad onto a bed of spinach leaves. Serves six with one-half cup each.
Calories: 36, Total fat: 1.5 g, Sodium: 152 mg, Carbohydrates: 5 g, Protein: 1 g