Artichoke-Red Pepper Tossed Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 25 |
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Ingredients:
1 medium head(s) iceberg lettuce |
1 bunch(es) romaine, torn |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped |
2 medium sweet red peppers, julienned |
1/2 cup(s) thinly sliced red onion |
1/2 cup(s) olive oil |
1/2 cup(s) red wine vinegar |
2 tablespoon(s) dijon mustard |
2 teaspoon(s) sugar |
1 teaspoon(s) seasoned salt |
1/2 cup(s) 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. Yield: 20-25 servings.
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