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.