Total Time
20mins
Prep 20 mins
Cook 0 mins

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)

Ingredients Nutrition

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