Spinach Artichoke Salad
|Canned artichoke hearts||28 Ounce, drained (Four 7 Ounce Cans)|
|Low calorie italian salad dressing||1 Cup (16 tbs)|
|Hard cooked eggs||3|
|Torn spinach||6 Cup (96 tbs)|
|Torn lettuce||6 Cup (96 tbs)|
Halve artichoke hearts; marinate in dressing for 1 hour in refrigerator.
Drain hearts; reserve dressing.
Dice 2 of the eggs; sprinkle with salt.
In large bowl toss spinach, lettuce, artichokes, and diced eggs lightly with reserved dressing.
Slice remaining egg; arrange atop salad.