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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Even though I'm retired, I'm busier than ever! Served with crusty French bread, this speedy salad is a meal in itself.—Patricia Nieh, Portola Valley, California Ingredients:
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, undrained |
2 jars (4-1/2 ounces each) whole mushrooms, drained |
1-1/2 cups cherry tomatoes |
1-1/2 cups cubed monterey jack cheese |
2 large ripe avocados, peeled and cubed |
1 can (6 ounces) pitted ripe olives, drained |
2 tablespoons lemon juice |
4 cups torn romaine |
Directions:
1. In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour.
2. Just before serving, add romaine and toss to coat. Yield: 12 servings.
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