Name: Restaurant-Style House Salad recipe
Ingredients: 1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces;1 large head iceberg - rinsed, dried and torn into bite sized pieces;1 (14 ounce) can artichoke hearts, drained and quartered;1 cup sliced red onion;1 (4 ounce) jar diced pimento peppers, drained;⅔ cup extra virgin olive oil;⅓ cup red wine vinegar;1 teaspoon salt;¼ teaspoon ground black pepper;⅔ cup grated Parmesan cheese

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Ingredients

1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces 1 large head iceberg - rinsed, dried and torn into bite sized pieces 1 (14 ounce) can artichoke hearts, drained and quartered 1 cup sliced red onion 1 (4 ounce) jar diced pimento peppers, drained ⅔ cup extra virgin olive oil ⅓ cup red wine vinegar 1 teaspoon salt ¼ teaspoon ground black pepper ⅔ cup grated Parmesan cheese

Nutrition Info

352.1 calories carbohydrate: 17.4 g cholesterol: 9.8 mg fat: 28.5 g fiber: 5.7 g protein: 8.9 g saturatedFat: 5.5 g servingSize: - sodium: 975.9 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Directions

In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

Recipe Yield

6 servings

Recipe Note

This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.

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