Italian Salad

Ingredients

• 2.3 oz olives black ripe drained sliced canned
• 1.3 cups large-cut croutons 
• 9 oz artichoke hearts frozen thawed
• 1 lb iceberg lettuce 
• 0.8 cup parmesan-peppercorn dressing refrigerated
• 0.5 cup pepperoncini salad peppers sliced
• 1 small bell pepper red chopped
• 0.3 cup onion red chopped

Equipment

• bowl

Directions

1. Place lettuce in a 4-qt. bowl. Arrange artichoke hearts and next 5 ingredients over lettuce. Top with dressing; gently toss to combine.
2. Sprinkle with cracked black pepper, if desired.
3. Serve immediately.
4. *1 (14-oz.) can artichoke hearts, drained, may be substituted.