West Coast Salad Bowl
|Torn iceberg lettuce||4 Cup (64 tbs)|
|Frozen tomato wedges in juice||1 Pound (1 Can)|
|Frozen artichoke hearts||9 Ounce, cooked, drained and chilled (1 Package)|
|Seasoned salt||1⁄2 Teaspoon|
|Rye croutons||1⁄4 Cup (4 tbs) (Packaged)|
|Low calorie italian dressing||1⁄2 Cup (8 tbs) (Bottled One)|
1. Place lettuce in a salad bowl. Drain tomatoes, saving juice for another meal. Arrange artichoke hearts and tomato wedges on lettuce. Sprinkle with seasoned salt.
2. Sprinkle salad with croutons; pour dressing over; toss gently.