• 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.