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.