Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 different types of lettuce; Iceberg; Bibb, Romaine, etc. | |
| 2 | Avacados |
| 2 | Bell peppers |
| 2 | Small/medium tomatoes |
| 2 | Jars (small) artichoke hearts |
| 1 can | (small) chopped ripe olives |
| 1 | Bottle capers |
| 1 teaspoon | Salt |
| small | Amount of olive oil |
| small | Amount of red wine vinegar |
| 1 | Bunch green onions or shallots |
| 1½ teaspoon | Garlic salt |
| Oregano to taste |
Wash and pat dry lettuce. Remove stems and ribs. Tear into pieces. Slice avocados into small pieces. Slice bell peppers thinly and cut hearts of artichokes into small pieces. Add olives, capers, garlic salt and oregano.
Cut small bunch of green onions and add to salad. Add olive oil and toss all ingredients. Add chopped tomatoes and toss again. Just before serving, add red wine vinegar and toss salad again. Serves 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .