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Artichoke Tossed Salad

Name: Artichoke Tossed Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Ingredients: 2 cups each torn romaine, leaf and iceberg lettuce; 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped; 1 cup sliced fresh mushrooms; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/2 cup Italian salad dressing

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Total Time

Prep/Total Time: 10 min.

Makes

6 servings

I used to care for an elderly woman who loved artichokes, so I created this salad especially for her. Not only is it convenient to make with bottled Italian dressing, but you can dress it up with salad shrimp, too.—Melissa Mosness, Loveland, Colorado

Artichoke Tossed Salad Recipe photo by Taste of Home

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Ingredients

2 cups each torn romaine, leaf and iceberg lettuce
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 cup sliced fresh mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Italian salad dressing

Directions

In a salad bowl, combine the lettuce, artichokes, mushrooms and olives. Drizzle with salad dressing; toss to coat. Serve immediately.

Nutrition Facts

1-1/2 cups: 101 calories, 8g fat (1g saturated fat), 0 cholesterol, 439mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Artichoke Tossed Salad

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