Ingredients
Scale
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 1 (10 oz) jar artichoke hearts, drained
- 1 (10 oz) can hearts of palm, drained and chopped
- 1 (4 oz) jar pimentos, diced and drained
- 1 large red onion, thinly sliced
- Salt and pepper, to taste
- Shaved deli hard salami (optional)
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ cup Parmesan cheese
Instructions
- Wash and chop the romaine and iceberg lettuces into bite-sized pieces. Place them in a large salad bowl.
- Add the drained and chopped artichoke hearts, hearts of palm, diced pimentos, and thinly sliced red onion to the bowl.
- In a separate bowl, whisk together the olive oil, red wine vinegar, and grated Parmesan cheese to create the dressing.
- Season the salad with salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- If desired, top the salad with shaved deli hard salami for added flavor.
- Serve immediately and enjoy!
Notes
For added protein, consider topping the salad with grilled chicken or shrimp. To make it vegetarian, omit the salami. The salad can be prepared ahead of time; just add the dressing right before serving to keep the lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg