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Midsummer Artichoke Salad
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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

How to make

  1. STEP 1

    Toss together all ingredients in large bowl except reserved marinade. Refrigerate until serving time.

  2. STEP 2

    Before serving, add reserved marinade; toss to coat.

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