Italian Salad

By bakers_delight85

Ingredients

• 1 cup olive oil
• 6 Tbsp. red wine vinegar
• 1 jar (4 ounces) diced pimientos, drained
• 1 garlic clove, minced
• 1/3 cup grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can (14 ounces) water packed artichoke hearts, rinsed, drained and quartered
• 1 medium red onion, halved and sliced
• 16 to 18 cups torn salad greens
• Additional Parmesan cheese, optional

Details

Servings 14

Preparation

Step 1

In a jar with a tight-fitting lid; combine the first seven ingredients and shake well. In a bowl, combine the artichoke hearts and onion. Add the salad dressing and toss gently. Cover and refrigerate for at least 8 hours or overnight. Just before serving, pour the artichoke mixture over the salad greens and toss to coat. Sprinkle with additional Parmesan cheese, if desired.