In honor of our Artichoke plant of the month, our August Recipe is my family’s favorite Italian salad. It can be eaten alone or paired with homemade pasta for a healthy recipe.
Serves 4-6 Total Time: 15min
What you need:
1 head red-leaf lettuce – chopped into bite-sized pieces
1 head Romaine lettuce – chopped into bite-sized pieces
1/2 of a small red onion – peeled and thinly sliced
14 ounces of artichoke hearts – roughly chopped
12 ounces of roasted red peppers – diced
1/2 cup toasted pine nuts
1 batch zesty red wine vinaigrette (see below)
*optional: extra freshly-grated Parmesan cheese (helps the dressing stick)
ZESTY RED WINE VINAIGRETTE INGREDIENTS:
1/2 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon garlic powder
What you do:
TO MAKE THE SALAD:
Add all ingredients together in a large bowl, and toss until evenly combined. Serve immediately, garnished with extra Parmesan cheese if desired.
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until combined. (Or add them together in a mason jar, and shake until combined.) Use immediately.