Restaurant-Style House Salad

Restaurant-Style House Salad

BEBBEE

"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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Ingredients

15 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
  2. 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.

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Reviews

Read all reviews 58
  1. 75 Ratings

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Most helpful positive review

Awesome salad! I made things a little easier on myself and used bagged salad - a mix of romaine lettuce and iceberg. I played with the dressing just a little bit adding some minced garlic. This ...

Most helpful critical review

It was okay. I ate it, but I won't make it again. Dressing was good, though.

Most helpful
Most positive
Least positive
Newest

Awesome salad! I made things a little easier on myself and used bagged salad - a mix of romaine lettuce and iceberg. I played with the dressing just a little bit adding some minced garlic. This ...

I really like this dressing. I add a clove of garlic to it and make it in a blender.

I found this recipe over a year ago, but forgot to review it. We have it every two to three weeks and love it. We eat on the low-fat end of the scale, so I mix the dressing 1:1:1, oil, vinegar...

The dressing is the star in this salad. I put it all in a blender along with a large clove of garlic. Yummy. Purple cabbage shreds make for a nice color presentation.

A litte too vinegary for me - my preference is for a 3:1 ratio of olive oil to vinegar. Also, I would have preferred more of the artichokes and pimiento (I used roasted red peppers.) This is oth...

I got this receipe years ago and everyone loves this salad. To make it easier buy two bags of Romaine/Iceberg mix.

I gave this 5 stars becasue the dressing is an A+ recipe. I use it a lot to dress any salad I have prepared.

It was okay. I ate it, but I won't make it again. Dressing was good, though.

This is a fabulous recipe! Thank you for submitting it...I am a military wife and was really missing my hometown..this recipe will brighten my dinner!

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