Artichoke-Red Pepper Tossed Salad


  • 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


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

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