Artichoke heart salad I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish. From Elizabeth Birkenmaier of Gladstone Missouri.

Ingredients 

1 can (14 ounces) water-packed artichoke

hearts, rinsed, drained and quartered

1 can (2-1/4 ounces) sliced ripe olives, drained,

optional

1/3 cup chopped green pepper

1/3 cup thinly sliced green onions

3/4 cup Italian salad dressing

Method 

In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat.

Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon. Yield: 3-4 servings.