This salad is by far the favorite of our family. It was one salad I could count on my boys eating, even when they were little. This is a copycat recipe of a hugely popular salad at a local St. Louis restaurant, The Pasta House Company. Once I figured out how to make it at home, it became a regular on our dinner menus. It's great paired with just about anything--not just Italian food. The simple, wholesome ingredients are such a winning combination. I almost always make it when we entertain. Everyone loves it.

The salad dressing used in this recipe is explained in a separate post, Everyday Vinaigrette. It's a simple, essential dressing for this salad. I urge you not to use the bottled stuff--this is so much better and so easy to make!

Nutritional Information per 2 cup serving of salad (using 1/4 cup of vinaigrette for dressing the salad): 137 calories, 11g fat, 189mg sodium, 5.5g carbs, 1.4g fiber, 2.1g sugars, 5.3g protein. Weight Watchers PointsPlus: 4

Step-by-step photos for making
Everyday Italian Salad

Step 1. Assemble the ingredients:

• romaine lettuce (Pasta House uses part iceberg lettuce, part romaine lettuce; I prefer all romaine for it's taste and higher nutritional value.)
• quartered artichoke hearts
• red onion
• diced pimentos or roasted red peppers,
• grated Parmesan cheese
• Everyday Vinaigrette; recipe here.

view on Amazon:  salad spinner (for washing/drying lettuce);  salad dressing shaker

Step 3. Thinly slice the red onion. Make them paper thin--they're so much better that way. I use a mandolin. 

Step 2. Cut each artichoke quarter in half.

view on Amazon:  mandolin slicer

Step 4. Put the lettuce, artichokes, pimentos (or roasted red peppers), red onions, and grated Parmesan in a large bowl and toss together with vinaigrette.

• How much salad dressing is enough? I prefer salad that isn't swimming in dressing, so I add 1/4 cup of vinaigrette to mine. Start with that amount, toss it, taste it, and add more, if desired (up to a max of 1/3 cup). It's a personal preference thing. 

And, that's all there is to it. So easy, and it tastes amazing!

Make-ahead tip: You can cut and assemble the ingredients in the bowl (without dressing it). Cover and refrigerate up to 4 hours ahead. Right before serving, toss everything with the vinaigrette.

Serve it up. (It's good with toasted pine nuts sprinkled on top, too.)

This salad goes with virtually any meal. We eat it at least once a week at our house with grilled or baked meat or fish.

The perfect choice with Italian food.  I pair this salad with these favorite Italian recipes for a meal we call a "Godfather Party" at our house (watching the movies with the meal is part of the fun):

• Classic Italian Meatballs 
• Classic Marinara Sauce
• Ultimate Garlic Bread

Enjoy!

Make it a Yummy day!

Monica

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Everyday Italian Tossed Salad

By Monica              Servings: 4 servings

Ingredients

• 8 cups torn or roughly chopped romaine lettuce (or a standard 9 to 10-oz bag of lettuce greens)
• 1/2 cup quartered artichoke hearts (half of 14 oz. can), drained
• 1/4 cup diced pimentos or roasted red peppers, drained
• 1/2 cup thinly sliced red onion
• 1/2 cup grated Parmesan cheese
• 1/3 cup Everyday Vinaigrette, or more to taste (recipe at www.theyummylife.com/everyday_vinaigrette)

Directions

Add lettuce, artichoke hearts, pimentos, red onion, and cheese to large bowl. Pour on dressing, toss, and serve immediately.

MAKE-AHEAD TIP: Cut and assemble the ingredients in the bowl (without dressing it). Cover and refrigerate up to 4 hours ahead. Right before serving, toss everything with the vinaigrette.

Optional toppings:
--toasted pine nuts
--olives

NUTRITIONAL INFORMATION per 2 cup serving (using 1/4 cup of vinaigrette for dressing the salad): 137 calories, 11g fat, 189mg sodium, 5.5g carbs, 1.4g fiber, 2.1g sugars, 5.3g protein. Weight Watchers PointsPlus: 4

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This post was updated 5/2015.