Tossed Artichoke Salad Recipe
Summary
Ingredients
| Spinach | 8 Ounce | |
| Head of lettuce | 1 Large, chilled | |
| Ripe olives | 2 Can (10oz), drained | |
| 2 jars (6 ounces each) marinated artichoke hearts | ||
| 1/2 cup bottled herb salad dressing | ||
Directions
Wash spinach and remove stems; dry leaves.
Tear greens into bite-size pieces (about 12 cups).
Divide greens evenly between 2 large plastic bags; close bags and refrigerate.
Just before serving, add 1 can olives, 1 jar artichoke hearts (with liquid) and half the salad dressing to each bag.
Close bags tightly and shake until greens are thoroughly coated.
Pour salad into large bowl.
Tear greens into bite-size pieces (about 12 cups).
Divide greens evenly between 2 large plastic bags; close bags and refrigerate.
Just before serving, add 1 can olives, 1 jar artichoke hearts (with liquid) and half the salad dressing to each bag.
Close bags tightly and shake until greens are thoroughly coated.
Pour salad into large bowl.
Chef
