• Servings: 4-6
• Preparation Time: 10-15 minutes
• For Salad:
• 2 heads romaine lettuce
• small jar of marinated artichoke hearts
• 1 or 2 red peppers, roasted (or use jarred)
• black olives, drained and halved
• parmesan cheese, shaved
• For Vinaigrette:
• hidden valley Italian dressing mix
• 1/4 c. Basalmic vinegar
• 1/2 c. EVOO

1. Roast red peppers by holding over open flame of gas stove or over electric stove until black and blistered. Immediately place pepper in a plastic bag for 10 minutes. Peel peppers, seed, and slice. Tear romaine into a large bowl, top with drained artichoke hearts, peppers, black olives, and parmesan. To make vinaigrette, combine Italian dressing mix, Balsamic vinegar, and EVOO and mix well. Put dressing in a salad dressing cruet and chill until serving time. Pass dressing for salad at the table.

This is the perfect salad to serve with Italian dishes.