A loaded Italian chopped salad with an easy Parmesan dressing
1 head Romaine lettuce, sliced crosswise into 1/2 inch ribbons
1/4 head of iceberg lettuce, chopped into bite sized pieces
1/2 small red onion, peeled, thinly sliced and soaked in sherry or champagne vinegar while salad is prepped
1 jar marinated artichoke hearts (14 ounces), cut into quarters and tough leaves removed if needed
1 jar (or can) hearts of palm, drained and sliced
1 jar piquillo peppers, drained and chopped
1/2 cup pine nuts, toasted
1/4 cup red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Place lettuces in the bottom of a large salad bowl. Add toppings.
To make the dressing, whisk red wine vinegar, salt, pepper, garlic powder and Parmesan in large Pyrex measuring up. Slowly whisk in olive oil.
To serve, rewhisk the dressing and pour over the salad ingredients. Toss until combined. Serve immediately. May top with more Parmesan if desired.