ARTICHOKE-RED PEPPER TOSSED SALAD

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Artichoke-Red Pepper Tossed Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 20-25 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

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