Print Options

Back to California Tossed Salad >

Include these items:

Select reviews >

Taste of Home Logo

California Tossed Salad

 California Tossed Salad
Even though I'm retired, I'm busier than ever! Served with crusty French bread, this speedy salad is a meal in itself.—Patricia Nieh, Portola Valley, California
12 ServingsPrep: 15 min. + chilling

Ingredients

  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, undrained
  • 2 jars (4-1/2 ounces each) whole mushrooms, drained
  • 1-1/2 cups cherry tomatoes
  • 1-1/2 cups cubed Monterey Jack cheese
  • 2 large ripe avocados, peeled and cubed
  • 1 can (6 ounces) pitted ripe olives, drained
  • 2 tablespoons lemon juice
  • 4 cups torn romaine

Directions

  • In a large bowl, combine the first seven ingredients. Cover and
  • refrigerate for at least 1 hour.
  • Just before serving, add romaine and toss to coat. Yield: 12
  • servings.
Nutritional Facts: 3/4 cup equals 194 calories, 17 g fat (5 g saturated fat), 15 mg cholesterol, 417 mg sodium, 8 g carbohydrate, 3 g fiber, 6 g protein.