|Canned artichoke hearts||28 Ounce, drained (2 Cans, 14 Ounce Each)|
|Low calorie italian salad dressing||1 Cup (16 tbs)|
|Hard cooked eggs||3|
|Torn fresh spinach||6 Cup (96 tbs)|
|Torn lettuce||6 Cup (96 tbs)|
Halve artichoke hearts; marinate in Italian salad dressing for 1 hour in the refrigerator.
Drain hearts, reserving dressing.
Dice 2 of the hard-cooked eggs; sprinkle with salt.
In large salad bowl place spinach, lettuce, drained artichoke hearts, and diced eggs; toss lightly with reserved salad dressing.
Slice remaining egg; arrange over salad.