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Artichoke Heart Salad
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/3 cup chopped green pepper
1/3 cup thinly sliced green onions
3/4 cup Italian salad dressing
In a bowl, combine artichokes, olives if desired, green pepper and onions. Add
dressing and toss to coat. Cover and refrigerate for at least 30 minutes.
Serve with a slotted spoon.
Yield: 3-4 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |