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Artichokes and Mushrooms Salad

Artichokes and Mushrooms Salad

 

Iceberg Lettuce
Romaine Lettuce
Purple Cabbage diced
Medium Mushrooms-boiled
Artichoke Heart Quartered
Julienne onions
Italian Dressing
Tomato Wedges

Trim and boil mushrooms, marinate with julienne onion and quartered artichoke hearts. Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge. © 1984 John Albrecht, CEC