Italian Green Salad
|Frozen artichoke hearts||1 Cup (16 tbs), thawed|
|Oil free italian dressing||6 Tablespoon (Commercial)|
|Red wine vinegar||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Torn red leaf lettuce||2 Cup (32 tbs)|
|Torn romaine lettuce||2 Cup (32 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved (Pear Shaped)|
|Purple onion||1⁄2 Small, sliced and separated into rings|
|Crumbled basil and tomato flavored feta cheese||1⁄4 Cup (4 tbs)|
Place artichoke hearts in a heavy-duty, zip-top plastic bag.
Combine Italian dressing, vinegar, and mustard, stirring well with a wire whisk.
Spoon 2 tablespoons dressing mixture over artichokes.
Seal bag, and shake until artichokes are well coated.
Marinate in refrigerator 1 hour.
Remove artichokes a from marinade, discarding marinade.
Combine artichokes, lettuces, tomatoes, and onion.
Add remaining dressing mixture, and toss well.
Place 1 1/4 cups lettuce mixture on each individual salad plate.
Sprinkle with feta cheese.
Serving size: Complete recipe
Calories 339 Calories from Fat 115
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 7.1 g35.5%
Trans Fat 0 g
Cholesterol 44.1 mg14.7%
Sodium 1116.6 mg46.5%
Total Carbohydrates 40 g13.2%
Dietary Fiber 6.4 g25.7%
Sugars 11.8 g
Protein 19 g38.5%
Vitamin A 310.8% Vitamin C 122.1%
Calcium 12.5% Iron 17.5%
*Based on a 2000 Calorie diet