Artichoke Heart Salad

1  can (14 oz) artichoke hearts quartered and drained
1  can (2 1/4 oz) sliced ripe olives, optional
1/3  cup chopped green pepper
1/3  cup thinly sliced green onion
3/4  cup Italian salad dressing

In bowl, combine artichokes, olives if desired, green pepper, and onions. Add dressing and toss to coat.

Cover and refrigerate for at least 30 minutes.

Serve with a slotted spoon.

Artichoke Heart Salad
  Yield: 3-4 servings Originator: Taste of Home May/Jun 1999

Comments about this recipe email me at

Printer friendly version