Italian Salad
- SERVES
- 8
- PREP
- 15 Min
We hope you've been stocking up in the produce aisle 'cause this one's got so many fresh veggies that this dish bursts with vitamins and nutrients. This Italian Salad uses some of our favorite ingredients you'd find all the time at a real Italian restaurant, even if you don't always treat yourself to it wherever you currently live. We especially love how it's one of those easy salad recipes you can prepare for a light lunch or before a big mealit's just that versatile.
What You'll Need
- 1 head iceberg lettuce, torn (about 1 pound)
- 1 (9-ounce) package frozen artichoke hearts, thawed (see note)
- 1 (2.25-ounce) can sliced ripe black olives, drained
- 1 small red bell pepper, chopped
- 1 1/4 cup large-cut croutons
- 1/2 cup sliced peperoncini salad peppers
- 1/4 cup chopped red onion
- 3/4 cup refrigerated creamy Asiago-peppercorn or Parmesan-peppercorn dressing
What to Do
- Place lettuce in a 4-quart bowl. Arrange artichoke hearts and next 5 ingredients over lettuce.
- Top with dressing; gently toss to combine. Serve immediately.
Notes
Note: No need to cook the frozen artichoke hearts - just thaw 'em, and pat dry. Or you can substitute 1 (14-ounce) can artichoke hearts, drained.