CRAZYCOOKER
New member
Ingredients
4 cups torn hearts of romaine lettuce
1 jar (7.5 oz.) quartered, marinated artichoke hearts, drained
1 cup each: cubed mozzarella cheese, quartered mushrooms, and cooked bay shrimp
1/2 cup each: red bell pepper strips, dry salami strips, and sliced ripe olives
1/2 cup Hidden Valley® Italian Ranch Dressing, divided
Preparation
Prep Time: 45 min.
Toss lettuce with 6 tablespoons dressing; place on large rectangular or oval platter. Arrange each of the salad ingredients in a row on top of the lettuce. Drizzle remaining 2 tablespoons dressing over all.
Makes 4-6 servings.
4 cups torn hearts of romaine lettuce
1 jar (7.5 oz.) quartered, marinated artichoke hearts, drained
1 cup each: cubed mozzarella cheese, quartered mushrooms, and cooked bay shrimp
1/2 cup each: red bell pepper strips, dry salami strips, and sliced ripe olives
1/2 cup Hidden Valley® Italian Ranch Dressing, divided
Preparation
Prep Time: 45 min.
Toss lettuce with 6 tablespoons dressing; place on large rectangular or oval platter. Arrange each of the salad ingredients in a row on top of the lettuce. Drizzle remaining 2 tablespoons dressing over all.
Makes 4-6 servings.
