Prep 20 mins
Cook 3 hrs
This salad is a copycat of the salad served at Rich & Charlie's Restaurant in St. Louis. They serve it out of a barrel so the lettuce is a little wilted, but unique and tasty.
- 1 head iceberg lettuce
- 1 head romaine lettuce
- 1 red onion, sliced thin
- 1 (4 ounce) jar pimentos
- 1 (14 ounce) can artichoke hearts
- 1 cup parmesan cheese
- 1 (15 ounce) can black olives
- 8 ounces fresh mushrooms, sliced
- 1⁄2 cup olive oil
- 1⁄3 cup red wine vinegar
- 1 -2 tablespoon sugar
- Mix and toss the salad ingredients.
- Mix the dressing, add to salad and toss.
- Let stand in the refrigerator for 2-3 hours before serving.
Rich and Charlie's salad DOES NOT have black olives or mushrooms.
Made this up as written to share with neighbors, as much as anything because my heart isn't really into canned artichoke! Still, I kept 3 servings & sent the rest next door, to raves & Oh, yeses aplenty! The neighbors & my other half really enjoyed it, & I gotta admit that it was OK! So being outnumbered & still wondering what all the fuss was about, you deserve all the stars! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
Never had it with mushrooms at the resturaunt. To be true to the resturaunt recipe, it needs Hearts of Palm added. Otherwise, great copy cat recipe. I've enjoyed this many times there & at home...a very yummy combination of flavors.