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Artichoke Red Pepper Tossed Salad

Holiday.Cook's picture
Ingredients
  Iceberg lettuce head 1
  Romaine 1 Bunch (100 gm)
  Artichoke hearts 14 Ounce, drained (1 Can)
  Sweet peppers 2 Medium, julienned
  Red onion 1⁄2 Cup (8 tbs), thinly sliced
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Red wine vinegar/Cider vinegar 1⁄2 Cup (8 tbs)
  Dijon mustard 2 Tablespoon
  Sugar 2 Teaspoon
  Seasoned salt 1 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded
Directions

In a large bowl, combine the first five ingredients.
In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; shake well.
Drizzle over salad and toss to coat.
Sprinkle with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Preparation Time: 
10 Minutes
Servings: 
4

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4.083335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 401 Calories from Fat 278

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 8.5 mg2.8%

Sodium 696.4 mg29%

Total Carbohydrates 23 g7.6%

Dietary Fiber 8.8 g35%

Sugars 8.9 g

Protein 10 g20.3%

Vitamin A 56.9% Vitamin C 135.9%

Calcium 22.7% Iron 13.5%

*Based on a 2000 Calorie diet

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Artichoke Red Pepper Tossed Salad Recipe