Blue Cheese Lemon Artichoke Salad

• 1 pint lemon sherbet
• 4 tablespoons blue cheese, crumbles
• 1 jar marinated artichoke hearts
• bibb lettuce

1. Soften lemon sherbert; mix crumbled blue cheese with sherbert.
2. Pour mixture into unpartitioned refrigerator tray and freeze until firm.
3. Place bibb lettuce on plates and just before serving spoon lemon-cheese mixture onto lettuce.
4. Garnish with artichoke hearts.
5. Serve immediately.

lemon sherbet, blue cheese, hearts, bibb lettuce

Taken from www.food.com/recipe/blue-cheese-lemon-artichoke-salad-44183 (may not work)