Artichoke-fish salad

Yield: 1 Servings

Measure Ingredient
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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