Artichoke-Red Pepper Tossed Salad Recipe
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Artichoke-Red Pepper Tossed Salad

By: Rachel Hinz  
"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"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 136 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

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Original Recipe Yield 20 servings
 

Ingredients

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

Directions

  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; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Good salad - nice vinaigrette (a lot of it)! I added a few roasted cashews and didn't chop my... MORE

 
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