Artichoke Salad

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.

Total Time: 15 min Serves 4-6

What you need:

SALAD INGREDIENTS:

1 head red-leaf lettuce, chopped into bite-sized pieces 1 head romaine lettuce, chopped into bite-sized pieces 1/2 small red onion, peeled and thinly sliced 14 oz. artichoke hearts, roughly chopped 12 oz. 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 parmesan cheese, grated 1/3 cup extra-virgin olive oil 1/4 cup red-wine vinegar 1 tsp Italian seasoning 1/2 tsp Kosher salt 1/2 tsp freshly-cracked black pepper 1/4 tsp 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.