|Frozen artichoke hearts||9 Ounce (1 Package)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Snipped fresh basil/1 teaspoon dried basil, crushed||1 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
|Tomatoes||2 Medium, cut into wedges|
|Canned tuna||6 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Small fresh mushrooms||2 Cup (32 tbs)|
|Part skim mozzarella cheese||4 Ounce, cut into strips|
Cook artichoke hearts according to package directions; drain well.
Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, a dash salt, and a dash pepper.
Arrange lettuce leaves on 4 individual serving plates.
Arrange artichoke hearts, tomatoes, tuna, mushrooms, and cheese atop lettuce.
Drizzle with salad dressing.