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Artichoke-Red Pepper Tossed Salad Recipe

100% would make again

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

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20-25 Servings
Prep/Total Time: 15 min.

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 Crisco® Extra Virgin 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

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.

Artichoke-Red Pepper Tossed Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p136

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