Salads recipes

Course : Salads
Serves: 8-10

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Ingredients:

16 ounces lettuce ready-to-eat

10 ounces spinach ready-to-eat

1 small red onion thinly sliced

5 3/4 ounces pitted ripe olives drained

1/4 cup Italian dressing

7 ounces marinated artichoke hearts undrained

1/4 cup feta cheese crumbled

1. Toss lettuce, spinach, onion, and olives in large bowl. 2. Toss with dressing and artichoke hearts. Sprinkle with cheese.