Tossed Artichoke Salad
|Head of lettuce||1 Large, washed and chilled|
|Canned pitted ripe olives||7 1⁄2 Ounce, drained (2 Cans, 3 7/8 Ounce Each)|
|Marinated artichoke hearts||12 Ounce (2 Jars, 6 Ounce Each)|
|Herbed salad dressing||1⁄2 Cup (8 tbs) (Bottle)|
Wash spinach and remove stems; dry leaves.
Tear greens into bite-size pieces (about 12 cups).
Divide greens evenly between 2 large plastic bags; close bags and refrigerate.
Just before serving, add 1 can olives, 1 jar artichoke hearts (with liquid) and half the salad dressing to each bag.
Close bags tightly and shake until greens are thoroughly coated.
Pour salad into large bowl.
Serving size: Complete recipe
Calories 946 Calories from Fat 618
% Daily Value*
Total Fat 74 g113.3%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3863.8 mg161%
Total Carbohydrates 66 g22%
Dietary Fiber 26.7 g106.7%
Sugars 14.8 g
Protein 12 g24.1%
Vitamin A 1215.5% Vitamin C 304.6%
Calcium 37.4% Iron 58.6%
*Based on a 2000 Calorie diet