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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

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