Recipe by Amy Brolsma
"This is a great year round salad. You can use whatever veggies are in season."
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1 (.7 ounce) package
dry Italian-style salad dressing mix
low fat sour cream
chopped romaine lettuce
chopped red bell pepper
sliced fresh mushrooms
1 (14 ounce) can
artichoke hearts, drained and chopped
This had a nice presentation, I liked the dressing with the broccoli, my husband used vinegar & oil. Thanks Amy :)
I enjoyed this recipe. Unfortunately, my husband Frank, thought that there was too much brocoli to his liking. The dressing was easy and very tasty. I will use this recipe again without so much brocoli (men are such babies!)
This took a lot of time to chop up but ended up being a big hit at the potluck. It was the only thing that was eaten up completly. I used less dressing. Very colorful!
This was a great salad. I added toasted pine nuts and cracked pepper. Everyone loved it.
This is a wonderful and simple recipe. I made it for a family gathering on a very hot day. I made it a half hour ahead and chilled it. What a hit it was!! My mom was impressed and that never happens.
I've made this salad twice now for company and a dinner party. Everyone loved it and I'll definatly be making it again!
This was great. I didn't have any red peppers so I omitted. Quick and easy. Used bagged veggies. Couldn't believe how quick it came together. And how good. Will make many more times.
Made for Thanksgiving get-together got completely eaten up! Wonderful flavors throughout. Mixed up the night before and it worked great-had many compliments!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
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