Midsummer Artichoke Salad

• 3 cups torn lettuce (your choice or use a blend of different lettuces)
• 2 (6 ounce) jars marinated artichoke hearts, drained, RESERVE marinade
• 12 lb mushroom, halved
• 1 cup mozzarella cheese, in 1/2-inch cubes
• 2 medium tomatoes, cut into wedges
• 2 tablespoons freshly grated parmesan cheese
• 12 teaspoon fresh coarse ground black pepper

1. Toss together all ingredients in a large bowl EXCEPT reserved marinade.
2. Refrigerate until serving time.
3. Before serving, add reserved marinade and toss to coat.

torn lettuce, hearts, mushroom, mozzarella cheese, tomatoes, parmesan cheese, fresh coarse ground black pepper

Taken from www.food.com/recipe/midsummer-artichoke-salad-176349 (may not work)