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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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No need to cook the frozen artichoke hearts–just thaw, and pat dry. Ingredients:
1 head iceberg lettuce (about 1 lb.), torn |
1 (9-oz.) package frozen artichoke hearts, thawed |
1 (2.25-oz.) can sliced ripe black olives, drained |
1 small red bell pepper, chopped |
1 1/4 cups large-cut croutons |
1/2 cup sliced pepperoncini salad peppers |
1/4 cup chopped red onion |
3/4 cup refrigerated creamy asiago-peppercorn or parmesan-peppercorn dressing |
cracked black pepper (optional) |
Directions:
1. Place lettuce in a 4-qt. bowl. Arrange artichoke hearts and next 5 ingredients over lettuce. Top with dressing; gently toss to combine. Sprinkle with cracked black pepper, if desired. Serve immediately.
2. *1 (14-oz.) can artichoke hearts, drained, may be substituted.
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