Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 2 cloves garlic
- 1 tablespoon granulated sugar
- 1/4 teaspoon dried thyme
- 1 teaspoon extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup light mayonaisse
- 2 tablespoon light corn syrup
- 2 tablespoon parmesan cheese
- 2 tablespoon romano cheese
- 6 roasted red peppers chopped
- 4 artichoke hearts chopped
- 12 black olives
- 6 sun-dried tomatoes chopped
- 12 ounce organic baby spring mix lettuce
- 3/4 cup croutons
- Carbohydrate 70.3437544285869 g
- Cholesterol 22.271 mg
- Fat 19.669514477355 g
- Fiber 15.5103810923888 g
- Protein 17.1567038542169 g
- Saturated Fat 4.7617259372488 g
- Serving Size 1 1 Serving (514g)
- Sodium 972.695229166694 mg
- Sugar 54.8333733361982 g
- Trans Fat 1.66337110411484 g
- Calories 508 calories
To make vinaigrette dressing for salad, add first 14 ingredients to a blender and mix until smooth. Taste for your liking. If you prefer more of a tartness, add 1 teaspoon more of the balsamic vinegar. If you prefer less tartness, add 1 teaspoon more of granulated sugar. Refrigerate dressing to marry flavors together. When ready to serve salad, remove dressing from refrigerator and let sit out on counter for a few minutes while preparing salad. Toss half of the organic lettuce mix to your salad bowl. Add half of your peppers, artichokes, olives & sun-dried tomatoes. Pour lightly with vinaigrette dressing over salad. Repeat procedure with rest of lettuce and other ingredients. Pour lightly again with vinaigrette dressing and toss salad completely. Top salad with croutons and serve with vinaigrette on the side for anyone who likes more dressing on their salad.
