Ingredients
4
cups bite-size pieces romaine lettuce
1
jar (6 oz.) marinated quartered artichoke hearts, drained
1
jar (6 oz.) whole mushrooms, drained
2
Italian plum tomatoes, cut into small wedges
1/2
small cucumber, halved lengthwise, seeded and sliced
1/4
cup olive oil
2
tablespoons red wine vinegar
Preparation
In large bowl, combine all ingredients except oil and vinegar; toss to mix.
Drizzle salad with oil and vinegar; toss gently to coat.
