Rating: 4.58 stars
86 Ratings
  • 5 star values: 62
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.

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  • 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

352 calories; protein 8.9g; carbohydrates 17.4g; fat 28.5g; cholesterol 9.8mg; sodium 975.9mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 4 stars
03/07/2011
Awesome salad! I made things a little easier on myself and used bagged salad - a mix of romaine lettuce and iceberg. I played with the dressing just a little bit adding some minced garlic. This is a GREAT base for your favorite add-in's. I added some sun-dried tomatoes and kalamata olives. Simply delicious and perfect with a side of garlic bread! Read More
(87)

Most helpful critical review

Rating: 3 stars
11/11/2002
It was okay. I ate it but I won't make it again. Dressing was good though. Read More
(9)
86 Ratings
  • 5 star values: 62
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
03/07/2011
Awesome salad! I made things a little easier on myself and used bagged salad - a mix of romaine lettuce and iceberg. I played with the dressing just a little bit adding some minced garlic. This is a GREAT base for your favorite add-in's. I added some sun-dried tomatoes and kalamata olives. Simply delicious and perfect with a side of garlic bread! Read More
(87)
Rating: 5 stars
09/03/2006
I found this recipe over a year ago, but forgot to review it. We have it every two to three weeks and love it. We eat on the low-fat end of the scale, so I mix the dressing 1:1:1, oil, vinegar, and Parmesan. Thanks for this great recipe. Read More
(24)
Rating: 5 stars
06/02/2003
I really like this dressing. I add a clove of garlic to it and make it in a blender. Read More
(24)
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Rating: 4 stars
01/18/2007
The dressing is the star in this salad. I put it all in a blender along with a large clove of garlic. Yummy. Purple cabbage shreds make for a nice color presentation. Read More
(19)
Rating: 4 stars
06/16/2009
A litte too vinegary for me - my preference is for a 3:1 ratio of olive oil to vinegar. Also I would have preferred more of the artichokes and pimiento (I used roasted red peppers.) This is otherwise very good and only small changes would be required in my view to bump this up to five stars. Read More
(15)
Rating: 5 stars
05/08/2009
I got this receipe years ago and everyone loves this salad. To make it easier buy two bags of Romaine/Iceberg mix. Read More
(12)
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Rating: 3 stars
11/11/2002
It was okay. I ate it but I won't make it again. Dressing was good though. Read More
(9)
Rating: 5 stars
04/17/2005
I gave this 5 stars becasue the dressing is an A recipe. I use it a lot to dress any salad I have prepared. Read More
(9)
Rating: 5 stars
08/29/2002
This is a fabulous recipe! Thank you for submitting it...I am a military wife and was really missing my hometown..this recipe will brighten my dinner! Read More
(9)