Tossed Artichoke and Olive Salad
Prep: 15 min
Total: 15 min
Serves: 4
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Bright and colorful, this tossed salad brings together the earthiness of fresh spinach and crisp lettuce with the tangy flavors of marinated artichokes and briny olives. Each bite offers a delightful crunch and a burst of zest from the dressing, making it a perfect accompaniment to grilled meats or a light lunch on a warm day. Ideal for gatherings or picnics, this salad is sure to please both health-conscious eaters and those simply looking to enjoy a refreshing dish.
Ingredients
Ingredients
- 8 Oz Spinach
- 1 Large Lettuce
- 2 Jars Marinated Artichoke
- 2 Cans Olives - Drained
- 1 - French Dressing II
Directions
Directions
- Wash spinach; remove the stems and dry the leaves.
- Tear the spinach leaves and lettuce into bit-size pieces.
- Divide the greens evenly between 2 large plastic bags and refrigerate.
- Just before serving, add the following to each bag:
- 1 jar artichoke hearts (with the liquid)
- 1 can olives
- 1/3 cup salad dressing
- Close the bag tightly and shake until the greens are well coated with dressing
Nutrition
Per serving · 4 servingsCalories
150
Fat
10 g
Saturated fat
1.5 g
Carbohydrates
12 g
Sugar
2 g
Fiber
4 g
Protein
3 g
Sodium
600 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 Oz Spinach
- 1 Large Lettuce
- 2 Jars Marinated Artichoke
- 2 Cans Olives - Drained
- 1 - French Dressing II
