Recipe - Artichoke-Fish Salad

12 Canned artichoke hearts,
drained
1 cup Reduce fat french dressing
2 cup Flaked crabmeat or tuna
1 cup Finely minced celery
2 teaspoon Lemon juice
1 teaspoon Salt
Good dash of ground pepper
1/3 cup Reduce fat mayonnaise or
salad dressing
Lettuce

Marinate the artichoke hearts in the French dressing. Combine all
remaining ingredients save lettuce and artichoke hearts. Add the shredded
lettuce and toss till well blended or serve salad separately on a bed of
lettuce. Garnish each portion with 2 artichoke hearts.

Posted to JEWISHFOOD digest V96 #77

Date: Wed, 13 Nov 1996 15:43:47 0500

From: LeiG@aol.com