Tossed Artichoke Salad Recipe

Tossed Artichoke Salad picture

Summary

Difficulty LevelEasyCuisine
CourseVegetarian
Main IngredientInterest Group

Ingredients

 Spinach8 Ounce
 Head of lettuce1 Large, washed and chilled
 Canned pitted ripe olives7 1⁄2 Ounce, drained (2 Cans, 3 7/8 Ounce Each)
 Marinated artichoke hearts12 Ounce (2 Jars, 6 Ounce Each)
 Herbed salad dressing1⁄2 Cup (8 tbs) (Bottle)

Nutrition Facts

Serving size: Complete recipe

Calories 946 Calories from Fat 618

% Daily Value*

Total Fat 74 g113.3%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3863.8 mg161%

Total Carbohydrates 66 g22%

Dietary Fiber 26.7 g106.7%

Sugars 14.8 g

Protein 12 g24.1%

Vitamin A 1215.5% Vitamin C 304.6%

Calcium 37.4% Iron 58.6%

*Based on a 2000 Calorie diet

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.
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