INGREDIENTS
- 1 head romaine lettuce
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup parmesan cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 1/4 cupItalian breadcrumbs
- 1 (6 1/2ounce)jar artichoke hearts, quartered (not marinated)
- 1 (2ounce)jar pimientos
- 1/4 large red onion
DIRECTIONS
- Tear romaine lettuce into bite sized pieces and put in large bowl.
- Set aside.
- Combine olive oil, vinegar, dijon mustard, and garlic.
- Drizzle over salad and toss.
- Add thin sliced onion, pimento, and quartered artichoke hearts.
- Sprinkle parmesan and bread crumbs over salad evenly and toss all ingredients until evenly mixed.
- Refridgerate up to 2 hours before using.
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