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Artichoke-Red Pepper Tossed Salad

 Artichoke-Red Pepper Tossed Salad
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
20-25 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.