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Italian Salad

Prep time 15 mins
Yield Makes 8 servings
No need to cook the frozen artichoke hearts–just thaw, and pat dry.


  • 1 head iceberg lettuce (about 1 lb.), torn
  • 1 (9-oz.) package frozen artichoke hearts, thawed*
  • 1 (2.25-oz.) can sliced ripe black olives, drained
  • 1 small red bell pepper, chopped
  • 1 1/4 cups large-cut croutons
  • 1/2 cup sliced pepperoncini salad peppers
  • 1/4 cup chopped red onion
  • 3/4 cup refrigerated creamy Asiago-peppercorn or Parmesan-peppercorn dressing
  • Cracked black pepper (optional)

How to Make It

  1. Place lettuce in a 4-qt. bowl. Arrange artichoke hearts and next 5 ingredients over lettuce. Top with dressing; gently toss to combine. Sprinkle with cracked black pepper, if desired. Serve immediately.

  2. *1 (14-oz.) can artichoke hearts, drained, may be substituted.