¼red onion, sliced thinly**Soak slices in ice water for 10 minutes if they are too strong in flavor.
1tbsptoasted 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.