1 head iceberg lettuce 1/2 head romaine lettuce 1 red onion (thinly sliced*) 1/2 ounce pimientos (diced and drained) 1 small can artichoke hearts (drained and crumbled into fourths) 1/4 cup grated Parmesan cheese ***Dressing*** 4 tablespoons corn or vegetable oil 1 tablespoon olive oil 2 tablespoons red wine vinegar salt and pepper, to taste
* use smallest food processor blade or a meat slicer to get them as paper-thin as possible
In large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, pimientos, artichoke hearts, and grated parmesan. Toss and chill.
Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving.
159 calories, 13 grams fat, 9 grams carbohydrates, 5 grams proteinper serving. This recipe is low in sodium.
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I worked for pasta house for several years. Great staff and to date this is still my favorite salad. I have never grown tired of it.
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