05/16/2016 Italian Salad
Recipe Courtesy of Cindy Schumacher
1 head romaine, torn into bite-size pieces
1 6oz. jar marinated artichoke hearts, drained & cut
1 red onion, sliced
¼ lb. hard salami, sliced
½ cup pitted ripe small black olives
½ head iceberg lettuce, torn into bite-size pieces
¼ cup red wine vinegar
¾ cup olive oil
¼ cup grated Parmesan cheese
Salt and pepper to taste
Place romaine in salad bowl. Add artichoke hearts, onion, salami, and olives.
Toss with just enough dressing to lightly coat leaves.
When serving, sprinkle with additional Parmesan cheese, if desired.