TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 4 cups torn iceberg lettuce
  • 4 cups torn romaine
  • 1 cup water-packed artichoke hearts, rinsed, drained and quartered
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1 small red onion, thinly sliced
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 cup: 157 calories, 14g fat (2g saturated fat), 4mg cholesterol, 371mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 4g protein.


  1. In a large salad bowl, combine the lettuce, romaine, artichokes, pimientos and onion. Cover and refrigerate until serving.
  2. In a small bowl, whisk the oil, vinegar, salt and pepper. Just before serving, whisk dressing. Pour over salad; toss gently to coat. Sprinkle with cheese; toss again. Yield: 6 servings.
Originally published as Italian Tossed Salad in Reminisce May/June 2006, p 48

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