Saturday Night Italian Salad is my father’s own creation.
For as long as I can remember, at least once a month on a Saturday evening my dad would cook steaks on the grill.
He always prepared this salad, the perfect culinary accompaniment to grilled steaks.
This salad is basically a meal in itself, or at the very least, your daily dose of greens and vegetables.
Saturday Night Italian Salad
3 bags spring mix salad mix
1 package cherry grape tomatoes
1 package yellow grape tomatoes
5-7 garden tomatoes, quartered
1 4 ounce can chopped black olives, drained
3 4 ounce cans mushrooms, drained
1 14 ounce can quartered artichoke hearts, drained
1 15 ounce can extra long asparagus spears, drained
1 14.5 ounce can cut asparagus spears, drained
½- ¾ bottle Italian salad dressing
Place lettuce greens in a large bowl. Using kitchen scissors, cut the greens into smaller pieces.
The chef prepares the tomatoes.
Add tomatoes, drained black olives, artichoke hearts asparagus and mushrooms.
Toss with desired amount of Italian dressing.
Cover and refrigerate at least 2 hours.