Garden Supper Salad

Name: Garden Supper Salad
Ingredients: 1 head iceberg lettuce; 1 small red bell pepper; 6 green onions (scallions); 6 large mushrooms; Lemon-Marinade; 1 1/2 oz. can water packed tuna; 16 cherry tomatoes; 2 large carrots; 1 small green pepper; 1 small cucumber; 1 (6 oz.) jar marinated artichoke hearts; 2 large avocados; 4 slices bacon

13 ingredients

6 steps

Ingredients

1 head iceberg lettuce
1 small red bell pepper
6 green onions (scallions)
6 large mushrooms
Lemon-Marinade
1 1/2 oz. can water packed tuna
16 cherry tomatoes
2 large carrots
1 small green pepper
1 small cucumber
1 (6 oz.) jar marinated artichoke hearts
2 large avocados
4 slices bacon

Directions

1

Core, rinse and thoroughly drain lettuce. Refrigerate in plastic bag or crisper.
2

Peel and slice carrots. Steam until just tender and cool. Cut pepper into chunks. Thinly slice green onions, cucumber and mushrooms.
3

Lightly steam pepper and onions until tender and crisp.
4

In a large bowl, combine steamed vegetables, cucumber and mushrooms.
5

Drain artichoke hearts, reserving marinade.
6

Add artichokes to bowl.