Ingredients
- 1 head iceberg lettuce, torn
- 1 head romaine, torn
- 1 (14 ounce) can water packed artichoke hearts, drained and chopped
- 2 medium sweet red peppers, julienned
- 1/2 cup thinly sliced red onion
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon seasoned salt
- 1/2 cup shredded Parmesan cheese
Description
During College, I Lived In France, Where I Learned To Make Vinaigrette. My Host Family Served The Dressing With Artichoke Hearts. That Inspired Me To Add Them To My Basic Tossed Salad When I Returned Home. --Rachel
AllRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter