"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Italian Tossed Salad Recipe

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This recipe for Italian Tossed Salad, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Cosby
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large head Red Leaf lettuce, torn
1 (14-ounce) can quartered artichoke hearts, drained
1 (4.5-ounce) can pitted ripe olives, drained
4 plum tomatoes, coarsely chopped
1 small red onion, thinly sliced
1/2 pound provolone cheese, shredded
Parmesan Vinaigrette or bottled vinaigrette

Directions:
Directions:
Place lettuce and next 5 ingredients in a large bowl. Drizzle with Parmesan Vinaigrette (refer to the Miscellaneous section), and toss gently to coat.

Number Of Servings:
Number Of Servings:
6

 

 

 

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