Italian Salad

No need to cook the frozen artichoke hearts–just thaw, and pat dry.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes

Ingredients

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)

Preparation

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.

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

Note:

October 2006