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Tossed Mixed Green Salad

Southern.Crockpot's picture
Ingredients
  Torn endive lettuce 2 Cup (32 tbs)
  Iceberg lettuce head 1⁄2 , torn
  Sliced fresh mushrooms 1⁄2 Pound
  Torn leaf lettuce 4 Cup (64 tbs)
  Thinly sliced radishes 3⁄4 Cup (12 tbs)
For crispy italian croutons
  Pumpernickel bread slices 5
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Garlic salt 1⁄2 Teaspoon
  Dried italian seasoning 1 Tablespoon
  Canned anchovies 2 Ounce, undrained and chopped (1 Can)
  Canned marinated artichoke hearts 4 1⁄2 Ounce, undrained and sliced (1 Jar)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Sliced pimiento-stuffed olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Freshly ground pepper 1 Teaspoon (As Needed)
Directions

GETTING READY
1) Cut bread into 3/4-inch squares.

MAKING
1) In a large skillet, melt butter and add garlic salt and Italian seasoning.
2) Add bread and toss to coat.
3) On an ungreased baking sheet, spread the bread and bake at 300 degrees until crisp.
4) In a large bowl, layer first 5 ingredients. Cover the chill the mixture.
5) To make artichoke dressing- In a bowl, mix all the ingredients nicely.

SERVING
6) Toss the salad well and top it with crispy Italian croutons and serve with artichoke dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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