Artichoke heart salad

Artichoke heart salad

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
400g canned globe artichoke hearts
1 small firm lettuce, shredded
125g small cauliflower florets, uncooked
1 large tomato, peeled, seeded and diced
1 tablespoon chives, snipped
2 tablespoons stuffed olives, sliced
2 tablespoons dill pickle, chopped
125ml Vinaigrette dressing

Method

  1. Drain artichokes and chill. Combine with remaining ingredients, adding enough dressing to moisten well. Serve at once as a first course, or as a lunch salad with cold meat.
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