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Classic Italian Salad
Easy Italian Salad with a St. Louis style Italian salad dressing tossed with pimentos, parmesan, red onion and artichoke hearts.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Salad
Cuisine:
Italian
Servings:
6
Author:
Julie Blanner
Ingredients
6
cups
iceberg lettuce
(one head) clean and chopped
2
cups
romaine lettuce
(⅓ head) clean and chopped
1
cup
artichoke hearts
drained (not marinated, 6.5 ounce can)
½
cup
diced pimientos
drained (7 ounce jar)
1
cup
red onion
sliced
⅔
cup
extra virgin olive oil
⅓
cup
red wine vinegar
1
teaspoon
salt
¼
teaspoon
ground black pepper
fresh
⅔
cup
parmesan cheese
fresh grated
Instructions
Wash and chop ingredients. Dry lettuce.
In a large bowl, toss to combine chopped iceberg, romaine, artichoke hearts, pimientos and red onion.
6 cups iceberg lettuce,
2 cups romaine lettuce,
1 cup artichoke hearts,
½ cup diced pimientos,
1 cup red onion
In a sealable jar, add olive oil, vinegar, salt and pepper. Shake vigorously.
⅔ cup extra virgin olive oil,
⅓ cup red wine vinegar,
1 teaspoon salt,
¼ teaspoon ground black pepper
Drizzle dressing over salad, tossing with parmesan until coated.
⅔ cup parmesan cheese
Notes
Make Ahead
To make Italian salad ahead of time, add the ingredients to the bowl and cover with a damp paper towel.
Loosely cover with plastic wrap and refrigerate up to 24 hours.
Tear the lettuce, rather than cutting it, to help prevent wilting.
Toss with dressing just before serving.
Nutrition
Calories:
323
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
18
g
|
Cholesterol:
8
mg
|
Sodium:
706
mg
|
Potassium:
227
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
2572
IU
|
Vitamin C:
28
mg
|
Calcium:
165
mg
|
Iron:
1
mg