Despite the fact that there is only berry juice as a drink, these are moist and delectable.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
- 1 large head iceberg – rinsed, dried and torn into bite sized pieces
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup sliced red onion
- 1 (4 ounce) jar diced pimento peppers, drained
- ⅔ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup grated Parmesan cheese
Instructions
- In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 976 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
What made this a winner was the ease of preparation. The dressing is very good and obviously some of the ingredients can be changed to reflect your own personal preferences.
The salad was only OK. It did not look like the photo, even though I followed the directions faithfully. I did not like the dressing at first, but warmed up to it the following day.
Love this recipe, it is so close the house salad at one of our favorite Italian restaurants.
I brought this to a dinner party. It was a big hit, in fact, I could probably eat this everyday!
This salad is delicious! I did 3/4 cup olive oil and 1/4 cup red wine vinegar and added about 1/2 teaspoon of Italian seasoning to the dressing. You only need about 1/3 of the dressing for the salad.
Everyone raved and had seconds.
I was looking for a knock-off recipe from our local Italian restaurant & came upon this. It was perfect and my guests loved it! My lettuce heads were big so I used less (still a little too much) and I cheated & used Good Seasons Italian dressing that you make from the packet (it’s the best!). Definitely a keeper and I may add hearts of palm next time.
Classic recipe, always a favorite! I added a teaspoon of minced garlic to the dressing.
I played with the salad ingredients (the artichokes are a great addition to the salad) but followed the dressing and it was WAY too much vinegar for us. I added some brown sugar to try to calm it down a little, but we won’t be trying this one again.
Awesome Salad! Had a great taste! Received lots of compliments. Only thing I might do is add a tiny bit of garlic.
We enjoyed this and like most of the others I did make a few changes. I added two cloves of garlic, a generous pinch of Italian seasoning and omitted the pimento peppers as neither of us care for them. We both loved the artichokes in this salad.
Great tasting salad! The only change I made was that I ended up buying sliced pimentos instead of diced. I only put the dressing on 2 servings since it was only my husband and me. We both really liked it, put agreed it would be good with addition of black olives and pepperoncini peppers. I will definitely keep this recipe!
If saving some for lunch, keep the artichokes./pimentos separate so it doesn’t make the rest soggy
Love it! Simply delicious.
This is a family favorite recipe. We make the dressing with the addition of 1/2 grated red onion, which is per the direction of former employees of the original restaurant.
I did not use artichokes in my dish. The dish turned out great. I had no complications with this recipe it was very good.
This is without question the best green salad I’ve ever eaten. Don’t change a thing!
Great salad! The first time I made it a friend wanted the recipe.
Yes, this is rich and Charlies’/ Pasta House salad. I recommend mixing up the artichokes, onion and pimentos with some of the dressing and letting it sit for 10 minutes or so before mixing and eating- it takes away some of the canned flavor. I usually add a couple shakes of garlic and/or onion powder when I make the dressing (this is how I interpret ‘spices’ on the label of the bottled dressing sold in stores). I also prefer to add the cheese before I toss everything together, but just be sure not to skimp on the cheese! This is truly one of my favorite salads.
I have made this recipe for years. I live in St. Louis, and this was one of the first dishes I had when I moved here from Ga. Everyone makes it. Everyone likes it. The cheese makes the salad slightly salty and the pimentos and onion make a very pretty presentation. Be sure and thoroughly drain (I dry them off with a paper towel) the pimentos. I am going to use the blender for the dressing and add a large clove of garlic the next time I make this. Also, a pinch of sugar helps to alleviate too strong a vinegar taste in the dressing, although I like the recipe as it is written.
I made this recipe, as is, for a work-related food day. EVERYONE loved it! People from other departments that were walking by even stopped to ask if they could have some. Great salad. Very much like any popular St. Louis-based Italian restaurant.