Artichoke Heart Salad
Quick Cooking
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I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish.
-Elizabeth Birkenmaier, Gladstone, Missouri
SERVINGS: 3-4
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 5 min. + chilling
Ingredients:
- 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
Directions:
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.