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Artichoke-Red Pepper Tossed Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:20-25 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 20-25 servings

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

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