Marinated Salad w/Asparagus, Artichokes, and Hearts of Palm
By MKMILLION
from Southern Living cookbook
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 jar white asparagus spears (15 ounces), drained and cut into 2 inch pieces
- 1 can artichoke hearts (14 ounces), drained and quartered
- 1 can hearts of palm (14 ounces), drained and cut into 1 inch pieces
- 1 can sliced mushrooms (4 ounces), drained
- 1/4 cup ripe olives, sliced
- 1/4 cup green olives with pimento, sliced
- 12 each cherry tomato, halved
- 1/2 each purple onion, sliced into rings
- 1 cup Italian Dressing
- romaine lettuce leaves
Details
Preparation
Step 1
Combine all ingredients except lettuce leaves in a bowl stirring gently. Chill at least 30 minutes. Drain and serve on Romaine leaves.
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