artichoke-fish salad

Categories
None
Yield
1 Servings
MeasureIngredient
12  Canned artichoke hearts, drained
1 cup Reduce fat french dressing
2 cups Flaked crabmeat or tuna
1 cup Finely diced celery
2 teaspoons Lemon juice
1 teaspoon Salt
  Good dash of ground pepper
⅓ cup Reduce fat mayonnaise or salad dressing
  Lettuce

Marinate the artichoke hearts in the French dressing. Combine all remaining ingredients save lettuce and artichoke hearts. Add the shredded lettuce and toss till well blended or serve salad separately on a bed of lettuce. Garnish each portion with 2 artichoke hearts.

Posted to JEWISH-FOOD digest V96 #77 Date: Wed, 13 Nov 1996 15:43:47 -0500 From: LeiG@...

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