Artichoke-Avocado Bowl - cooking recipe

Ingredients

1 (16 oz.) can artichoke hearts
2 c. fresh mushrooms, sliced
1 1/4 c. Italian dressing
2 garlic cloves, cut in half
1 1/2 c. sliced celery
2 avocados, sliced
dash of salt
lettuce leaves
tomato wedges

Preparation

Drain artichokes.
Marinate sliced mushrooms and artichokes overnight in Italian dressing and garlic.
Add celery, avocados and salt; toss lightly.
Line serving bowl with lettuce leaves; fill with salad.
Garnish with tomato wedges.
Makes 6 to 8 servings.