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Artichoke-Red Pepper Tossed Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:20-25 servings


  • 1 head iceberg lettuce, torn
  • 1 bunch romaine, torn
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 2 medium sweet red peppers, julienned
  • 1/2 cup thinly sliced red onion
  • 1/2 cup olive or vegetable oil
  • 1/2 cup red wine vinegar or cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon seasoned salt
  • 1/2 cup shredded Parmesan cheese


  • 1. 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; shake well. drizzle over salad and toss to coat. Sprinkle with Parmesan cheese. Yield: 20-25 servings.

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