Prep 15 mins
Cook 0 mins
My father-in-law is famous for this salad. We all love it with pizza or pasta dishes.
- 1 head romaine lettuce
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 1⁄4 cup parmesan cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 1⁄4 cup Italian breadcrumbs
- 1 (6 1/2 ounce) jar artichoke hearts, quartered (not marinated)
- 1 (2 ounce) jar pimientos
- 1⁄4 large red onion
- Tear romaine lettuce into bite sized pieces and put in large bowl.
- Set aside.
- Combine olive oil, vinegar, dijon mustard, and garlic.
- Drizzle over salad and toss.
- Add thin sliced onion, pimento, and quartered artichoke hearts.
- Sprinkle parmesan and bread crumbs over salad evenly and toss all ingredients until evenly mixed.
- Refrigerate up to 2 hours before using.
This salad is great. It is similar to another that I like so I combined them. I added black olives, pepperoncini, and some pepperoni so I could eat it as a main dish. In the past I have made the dressing with apple cider vinegar but I love the taste of the red wine vinegar. Also, due to lack of ingredients I used garlic powder and ground mustard. Thanks for the recipe!
Very nice salad! I used a mix of salad leaves (all I had available), and instead of the breadcrumbs I used croutons. For the rest, I followed the recipe, but with no red wine vinegar left, I used balsamic, which was actually very good in this salad. Thanks!
Absolutely amazing! I used spinach since I didn't have romaine. I think the dressing might be good with other ingredients too. Thanks for sharing.