Garden Supper Salad Recipe

Name: Garden Supper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 head iceberg lettuce; 1 small red bell pepper; 6 green onions (scallions); 6 large mushrooms; Lemon-Marinade; 1 1/2 oz. can water packed tuna; 16 cherry tomatoes; 2 large carrots; 1 small green pepper; 1 small cucumber; 1 (6 oz.) jar marinated artichoke hearts; 2 large avocados; 4 slices bacon

Servings: persons

1 head iceberg lettuce
1 small red bell pepper
6 green onions (scallions)
6 large mushrooms
Lemon-Marinade
1 1/2 oz. can water packed tuna
16 cherry tomatoes
2 large carrots
1 small green pepper
1 small cucumber
1 (6 oz.) jar marinated artichoke hearts
2 large avocados
4 slices bacon

1
Core, rinse and thoroughly drain lettuce. Refrigerate in plastic bag or crisper.
2
Peel and slice carrots. Steam until just tender and cool. Cut pepper into chunks. Thinly slice green onions, cucumber and mushrooms.
3
Lightly steam pepper and onions until tender and crisp.
4
In a large bowl, combine steamed vegetables, cucumber and mushrooms.
5
Drain artichoke hearts, reserving marinade.
6
Add artichokes to bowl.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head iceberg lettuce, 1 small red bell pepper, 6 green onions (scallions), 6 large mushrooms, and more.

Yes, Garden Supper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Supper Salad

How did you like this recipe?

Frequently Asked Questions