- 1 medium head iceberg lettuce, torn
- 1 bunch romaine, torn
- 1 cup thinly sliced red onion
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained
- 1/2 cup shredded Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- In a large bowl, combine the lettuces, onion, artichoke hearts and Parmesan cheese. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat. Yield: 8-10 servings.
Originally published as Tossed Salad with Artichokes in Country June/July 2003, p49
Reviews for Tossed Salad with Artichokes
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Reviewed May. 17, 2010
"Easy salad to put together. I did top each salad with grilled chicken breasts to round out a meal. Delicious!!!"
Reviewed May. 8, 2008
"Excellent salad, dressing had a nice zing to it - the family loved it"