Pasta House Salad
1 head iceberg lettuce
1⁄2 head romaine lettuce
1 can artichoke heart, drained
1 medium red onion, sliced thin
1 jar pimiento
2⁄3 cup olive oil
1⁄3 cup red wine vinegar
1⁄4 teaspoon black pepper
1 teaspoon salt
2⁄3 cup parmesan cheese
Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
Combine remaining ingredients ina container with a tight lid.
Shake container vigorously until well-blended.
Pour dressing onto salad and toss until well covered.
Refrigerate for about 30 minutes prior to serving to marinate.
Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
1⁄2 head romaine lettuce
1 can artichoke heart, drained
1 medium red onion, sliced thin
1 jar pimiento
2⁄3 cup olive oil
1⁄3 cup red wine vinegar
1⁄4 teaspoon black pepper
1 teaspoon salt
2⁄3 cup parmesan cheese
Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
Combine remaining ingredients ina container with a tight lid.
Shake container vigorously until well-blended.
Pour dressing onto salad and toss until well covered.
Refrigerate for about 30 minutes prior to serving to marinate.
Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
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