1 package dry Italian-style salad dressing mix
1 cup low-fat sour cream
4 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped fresh broccoli
1 cup sliced fresh mushrooms
1/4 cup diced purple onion
1 14-ounce can artichoke hearts, drained and chopped
In a small bowl, whisk together sour cream and Italian dressing mix. In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts.
Top with dressing and toss until evenly coated. Refrigerate until ready to serve.