- 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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"