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    You are in: Home / Recipes / Artichoke Heart Salad Recipe
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    Artichoke Heart Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Kishka's Note:

    Whoever created this recipe called it "Mushroom Toss," which I never understood, since the mushrooms are no more important than the other ingredients in this salad. So I am re-naming it after the artichokes - equally random, I suppose, but they're more interesting than the mushrooms. (FYI: ignore the ounces on the ingredient list - I have no idea how many ounces a bag of spinach weighs, but the site needs the amount to be specific, so I made it up. This goes for the jar sizes, too - just use whatever you find in the supermarket)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (4 ounce) bag fresh spinach leaves, bite sized pieces
    • 1 head iceberg lettuce, cut into bite sized pieces
    • 8 ounces sliced white mushrooms
    • 1 (8 ounce) jar sliced pimento stuffed olives
    • 1 (6 ounce) jar marinated artichoke hearts, drained and cut into 1/4 inch wedges
    • 1 (12 ounce) bottle Italian dressing

    Directions:

    1. 1
      Combine mushrooms, olives, artichoke hearts and italian dressing. Allow to marinate for at least an hour (can be left to marinate overnight).
    2. 2
      Combine the two lettuces and toss with the mushrooms, olives and artichokes just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Artichoke Heart Salad

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.3
     
    Calories from Fat 200
    77%
    Total Fat 22.2 g
    34%
    Saturated Fat 3.3 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 1579.0 mg
    65%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.4 g
    29%
    Protein 4.1 g
    8%

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