Restaurant-Style House Salad
This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews.
|1||large head Romaine lettuce, rinsed, dried and torn into bite sized pieces|
|1||large head iceberg lettuce, rinsed, dried and torn into bite sized pieces|
|1 (14-ounce) can||artichoke hearts, drained and quartered|
|1 cup||sliced red onion|
|1 (4-ounce) jar||diced pimientos, drained|
|2/3 cup||extra virgin olive oil|
|1/3 cup||red wine vinegar|
|1/4 teaspoon||ground black pepper|
|2/3 cup||freshly grated Parmesan cheese|
In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.