Easy Italian Salad

A tasty and easy Italian salad packed with artichoke hearts, roasted peppers, pine nuts, and parmesan cheese tossed with a simple Italian vinaigrette. 

I made this easy Italian salad to pair with some salmon and roasted asparagus & tomatoes I was making for dinner. I grabbed some artichoke hearts and roasted peppers from the fridge along with some other tasty salad fixings that we had on hand and threw this salad together. I made a simple Italian vinaigrette and it paired nicely with all of the salad ingredients.

How to Make an Easy Italian Salad

Make the Italian vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, Italian seasoning, sea salt, and freshly cracked pepper, to taste in a small jar; seal with an airtight lid and shake well. Set aside to allow flavors time to mingle.

Prepare the salad by combining the romaine lettuce, baby spinach, artichoke hearts, cucumber, roasted peppers, red onion, and toasted pine nuts together in a large bowl.

Drizzle some of the well-whisked vinaigrette on top, to taste, then toss to coat evenly. Top with shaved parmesan cheese and lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy.

Easy Italian Salad

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Salad

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Jar

Ingredients

Italian Vinaigrette:

• ¼ cup good olive oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 large clove of garlic, minced
• ¼-½ tsp Italian seasoning, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 3 cups romaine lettuce, chopped
• 1 cup baby spinach
• ¼ cup marinated artichoke hearts
• ½ English cucumber, sliced
• 2 tbsp roasted peppers
• ¼ red onion, sliced thinly **Soak slices in ice water for 10 minutes if they are too strong in flavor.
• 1 tbsp toasted pine nuts
• Fresh parmesan, shaved
• Freshly cracked pepper, to taste

Instructions

• Make the Italian vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, Italian seasoning, sea salt, and freshly cracked pepper, to taste in a small jar; seal with an airtight lid and shake well. Set aside to allow flavors time to mingle. Side Note: We like a very tangy vinaigrette, if you don't then use less vinegar.
• Prepare the salad by combining the romaine lettuce, baby spinach, artichoke hearts, cucumber, roasted pepper, red onion, and toasted pine nuts together in a large bowl.
• Drizzle some of the well-whisked vinaigrette on top, to taste, then toss to coat evenly.
• Top with shaved parmesan cheese and lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy. 

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