6ounces can artichoke hearts (drained and crumbled into fourths)
1/4cup grated Parmesan cheese (buy fresh and grate yourself!)
Salad Dressing
4tablespoonsvegetable oil
1tablespoonolive oil
2tablespoonsred wine vinegar
salt and pepper to taste
Instructions
Break the head of iceberg lettuce into quarters, and separate the leaves. Break the romaine lettuce into thirds.
In a large bowl, combine iceberg lettuce, romaine lettuce, sliced onions, pimentos, artichoke hearts, and grated parmesan.
Toss and chill.
Salad Dressing Preparation
In a small bowl combine vegetable oil, olive oil, red wine vinegar, and salt and pepper to taste.
Whisk the salad dressing well. Pour salad dressing over chilled salad, and serve.
Recipe Tips
Notes
This salad calls for both Iceberg and Romaine lettuce to give it a nice variety. Keeping the lettuce in larger chunks is what's gives this salad its appeal.
Wait to add the dressing until you are about to serve it. This will keep the lettuce from wilting.
Make sure you drain both the artichoke hearts and the pimentos really well to keep from having a soggy salad.