TOTAL TIME: Prep: 15 min. + chilling
MAKES: 14-16 servings


  • 1 cup olive oil
  • 6 tablespoons red wine vinegar
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 garlic clove, minced
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 medium red onion, halved and sliced
  • 16 to 18 cups torn salad greens
  • Additional Parmesan cheese, optional

Nutritional Facts

1 each: 151 calories, 14g fat (2g saturated fat), 1mg cholesterol, 182mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.


  1. In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. In a bowl, combine artichokes and onion. Add dressing and toss gently. Cover and refrigerate for at least 8 hours.
  2. Just before serving, pour artichoke mixture over greens and toss to coat. Sprinkle with additional Parmesan if desired. Yield: 14-16 servings.
Originally published as Italian Salad in Country Woman Christmas Annual 2001, p25

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