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.

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Name: Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup Balsamic vinegar; 1/2 cup Light mayonaisse; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoon Light corn syrup; 2 cloves Garlic; 1/2 teaspoon Dried parsley; 1/4 teaspoon Dried basil; 1/4 teaspoon Dried thyme; 1/4 teaspoon Dried Oregano; 1 tablespoon Lemon juice; 1 tablespoon Granulated sugar; 1/4 teaspoon Black pepper; 2 tablespoon Parmesan cheese; 2 tablespoon Romano cheese; 6 Roasted red peppers chopped; 4 Artichoke hearts chopped; 12 Black olives; 6 Sun-dried tomatoes chopped; 12 ounce Organic baby spring mix lettuce; 3/4 cup Croutons

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INGREDIENTS

1/4 cup Balsamic vinegar
1/2 cup Light mayonaisse
1 teaspoon Extra Virgin Olive Oil
2 tablespoon Light corn syrup
2 cloves Garlic
1/2 teaspoon Dried parsley
1/4 teaspoon Dried basil
1/4 teaspoon Dried thyme
1/4 teaspoon Dried Oregano
1 tablespoon Lemon juice
1 tablespoon Granulated sugar
1/4 teaspoon Black pepper
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
6 Roasted red peppers ; chopped
4 Artichoke hearts ; chopped
12 Black olives
6 Sun-dried tomatoes ; chopped
12 ounce Organic baby spring mix lettuce
3/4 cup Croutons

INSTRUCTIONS

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.

NOTES

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Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette

1/4 cup Balsamic vinegar
1/2 cup Light mayonaisse
1 teaspoon Extra Virgin Olive Oil
2 tablespoon Light corn syrup
2 cloves Garlic
1/2 teaspoon Dried parsley
1/4 teaspoon Dried basil
1/4 teaspoon Dried thyme
1/4 teaspoon Dried Oregano
1 tablespoon Lemon juice
1 tablespoon Granulated sugar
1/4 teaspoon Black pepper
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
6 Roasted red peppers chopped
4 Artichoke hearts chopped
12 Black olives
6 Sun-dried tomatoes chopped
12 ounce Organic baby spring mix lettuce
3/4 cup Croutons

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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Nutrition

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Serving Size: 1 Serving (514g)
Recipe Makes: 4

Calories: 508
Calories from Fat: 177 (35%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 6.6g
Cholesterol 22.3mg		7 %
Sodium 972.7mg		34 %
Potassium 1267.9mg		33 %
Total Carbohydrate 70.3g		21 %
	Dietary Fiber 15.5g	62 %
	Sugars, other 54.8g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 508

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