Tossed Mixed Green Salad

Southern.Crockpot's picture

Dec. 27, 2011


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
Capers 2 Tablespoon
Freshly ground pepper 1 Teaspoon (As Needed)



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


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 147Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 928 mg38.67%

Total Carbohydrates 15 g5%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet