Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette
This is a nice tossed salad with an Italian flair. The sun-dried tomato, roasted red pepper and black olives blend nicely together with the balsamic vinaigrette. I also use the healthiest lettuce available, with dark greens and reds for more vitamins.
Yield: 4 Ready in 45 minutes
28 people trying soon
Verified by stevemur
|1/4 cupBalsamic vinegar|
|1/2 cupLight mayonaisse|
|1 teaspoonExtra Virgin Olive Oil|
|2 tablespoonLight corn syrup|
|1/2 teaspoonDried parsley|
|1/4 teaspoonDried basil|
|1/4 teaspoonDried thyme|
|1/4 teaspoonDried Oregano|
|1 tablespoonLemon juice|
|1 tablespoonGranulated sugar|
|1/4 teaspoonBlack pepper|
|2 tablespoonParmesan cheese|
|2 tablespoonRomano cheese|
|6 Roasted red peppers; chopped|
|4 Artichoke hearts; chopped|
|12 Black olives|
|6 Sun-dried tomatoes; chopped|
|12 ounceOrganic baby spring mix lettuce|
Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette Preparation
To make vinaigrette dressing for salad, add first 14 ingredients to a blender and mix until smooth. Taste for your liking. If you prefer more of a tartness, add 1 teaspoon more of the balsamic vinegar. If you prefer less tartness, add 1 teaspoon more of granulated sugar. Refrigerate dressing to marry flavors together.
When ready to serve salad, remove dressing from refrigerator and let sit out on counter for a few minutes while preparing salad. Toss half of the organic lettuce mix to your salad bowl. Add half of your peppers, artichokes, olives & sun-dried tomatoes. Pour lightly with vinaigrette dressing over salad. Repeat procedure with rest of lettuce and other ingredients. Pour lightly again with vinaigrette dressing and toss salad completely. Top salad with croutons and serve with vinaigrette on the side for anyone who likes more dressing on their salad.
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Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette Reviews
[I posted this recipe.]
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