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