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Green Goddess Salad Bowl

garden.fresh's picture
Ingredients
  Lime gelatin 1 Tablespoon
  Garlic salt 1 1⁄2 Teaspoon
  Hot water 3⁄4 Cup (12 tbs)
  Pepper 1 Dash
  Sour cream 3⁄4 Cup (12 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Vinegar 1 Tablespoon
  Canned anchovies 2 Ounce, minced
  Frozen artichoke hearts 9 Ounce
  Grapefruit 1 , sectioned
  Diced tomatoes 1 Cup (16 tbs)
  Sliced olives 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Salad greens 3 Quart, cut into bite size pieces
  French dressing 1 Cup (16 tbs)
Directions

Dissolve gelatin and garlic salt in hot water.
Add pepper, sour cream, mayonnaise, vinegar and anchovies.
Beat with egg beater until well blended.
Pour into loaf pan; chill until firm.
Cut into 1 inch squares.
Cook artichoke hearts according to package directions; drain.
Cut each artichoke in half; chill.
Combine remaining ingredients except French dressing.
Toss and chill.
Mix artichokes and salad greens mixture.
Toss lightly.
Arrange anchovy squares on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
10

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