Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
sliced red onion
1 (4 ounce) jar
diced pimento peppers, drained
extra virgin olive oil
red wine vinegar
ground black pepper
grated Parmesan cheese
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 is a GREAT base for your favorite add-in's. I added some sun-dried tomatoes and kalamata olives. Simply delicious and perfect with a side of garlic bread!
It was okay. I ate it, but I won't make it again. Dressing was good, though.
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, and Parmesan. Thanks for this great recipe.
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 otherwise very good and only small changes would be required, in my view, to bump this up to five stars.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant-Style House Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 257
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple, tangy salad dressing you make in the blender.
This creamy, tangy salad has a delicious crunch from the pecans.
See how to make a classic salad with garlic croutons and a creamy dressing.