THREE-GREEN SALAD

2 pkg (10 oz each) frozen French-style green beans
1 (10 oz) pkg frozen chopped broccoli
1 (16 oz) can artichoke hearts, drained and quartered
1/2 cup chopped onion
1 cup Ranch salad dressing (prepared or bottled)
2 tbsp anchovy paste

Cook green beans and broccoli as directed on pkg. Drain well.

Combine with artichoke heart quarters, onion, and salad dressing which has been mixed with anchovy paste. Refrigerate overnight.

Houston Chronicle's Editor's Note: "In testing this recipe we used frozen cut green beans and a (10 oz) pkg of baby broccoli spears. We also tried it once without the anchovy paste, but it really needs it to point up the flavor of the dressing."

Servings: 8
Source: Houston Chronicle