| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 1 | Servings | |
INGREDIENTS
| 12 | Canned artichoke hearts, drained | |
| 1 | c | Reduce fat french dressing |
| 2 | c | Flaked crabmeat or tuna |
| 1 | c | Finely diced celery |
| 2 | ts | Lemon juice |
| 1 | ts | Salt |
| Good dash of ground pepper | ||
| 1/3 | c | Reduce fat mayonnaise or salad dressing |
| Lettuce |
INSTRUCTIONS
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@aol.com
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”