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.
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.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.