Artichoke-Red Pepper Tossed Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. Rachel Hinz, St. James, Minnesota Ingredients:
1 head medium head iceberg lettuce |
1 bunch romaine, torn |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 medium sweet red peppers, julienned |
1/2 cup thinly sliced red onion |
1/2 cup olive oil |
1/2 cup red wine vinegar |
2 tablespoons dijon mustard |
2 teaspoons sugar |
1 teaspoon seasoned salt |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese. Yield: 20-25 servings.
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