Artichoke Tossed Salad Recipe
Artichoke Tossed Salad Recipe photo by Taste of Home

Artichoke Tossed Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 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

Directions

  1. In a salad bowl, combine the lettuce, artichokes, mushrooms and olives. Drizzle with salad dressing; toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Artichoke Tossed Salad in Quick Cooking May/June 2003, p8

Reviews for Artichoke Tossed Salad

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MY REVIEW
Reviewed Jul. 7, 2014

"Great easy salad. I loved the taste and how easy it was. My family ate almost all of it at dinner, which is unheard of in our house! Instead of the 3 different types of lettuce, I used romaine throughout and I used canned mushroom bits and pieces and I accidentally bought the chopped olives instead of the sliced ones. We'll be having this again!"

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