Description
This makes a great side salad to any meal. It’s packed with all the Italian favorites and a tasty Italian Vinaigrette.
Ingredients
Units
Scale
- Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning*
- 1/4 teaspoon onion powder (if not already in Italian seasoning)
- 1 to 2 cloves garlic, minced
- 1 to 2 teaspoons honey (or sub maple syrup if vegan)
- 2 teaspoons dijon mustard
- salt and pepper to taste
- Salad
- 2 heads romaine lettuce, chopped
- 1 15 ounce can quartered artichoke hearts
- 1 15 ounce can whole black olives
- 1 cup grape tomatoes
- 1/2 cucumber, sliced
- 1 small red onion, thinly sliced
- 1 to 3 pickled hot peppers (optional)
Instructions
- Make the dressing: Add all ingredients to a mason jar and shake until well combined, set aside. OR whisk all ingredients in a small mixing bowl.
- Assemble the salad: Add all of the salad ingredients to a large miking bowl or serving bowl. To make it look pretty place all the lettuce in the bottom of the bowl and top with each veggie in sections.
- Serve: Just before serving toss the salad with the dressing. The salad is best when fresh but if you have leftovers it can be stored without the dressing for up to 1 day in an air tight container in the fridge.
Notes
*You can either use store bought Italian seasoning, or make your own. I like this recipe from Gimme some oven. 1 1/2 teaspoons dried oregano, 1 teaspoon dried marjoram 1 teaspoon dried thyme, 1 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. Mix until well combined, store in an air tight container.
Feel free to add leftover chicken or other protein to turn this salad into a meal.
