Mushroom Toss Salad

• 1- 1 oz pkg Good Seasons Italian dressing mixed with 3 Tbs. sugar
• 1-14 oz can artichoke hearts - drained
• 1- 3 1/2 oz can pitted ripe whole black olives - drained
• 1/2 LB fresh mushrooms - sliced
• large head lettuce - torn into pieces
• 1/2 LB spinach - torn into pieces
• 1 purple onion - rings sliced thin
• parmesan cheese if desired

1. Prepare Italian dressing as directed & add sugar.
2. Pour on artichoke hearts, olives, mushrooms, & onions -- cover & refrigerate over night to marinate (no more than 24 hrs).
3. Place greens in large plastic bag with paper towel.
4. After washing-close bag & refrigerate up to 24 hrs. 5 minutes before serving take out the paper towels from the greens bag, add marinated mixture to greens, close bag tightly & shake to coat greens.
5. Put in bowl & sprinkle with parmesan cheese if desired.
6. Serves 8 to 10.

italian dressing mixed, black olives, mushrooms, head lettuce, purple onion, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81750 (may not work)