Taste the sun in lush, ripe tomatoes tossed with artichokes, mushrooms and mozzarella cheese.
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3 cups torn lettuce
2 (6-ounce) jars marinated artichoke hearts, reserve marinade
1 (8-ounce) package (2 cups) fresh mushrooms, halved
4 ounces (1 cup) mozzarella cheese, cubed 1/2-inch
2 medium tomatoes, cut into wedges
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon coarse ground pepper
Toss together all ingredients in large bowl except reserved marinade. Refrigerate until serving time.
Before serving, add reserved marinade; toss to coat.
Brussels sprouts and artichokes - two of our favorite vegetables that are becoming staples in everyone's kitchen. From salads to pizzas to simply roasted these recipes give you new ideas for serving.