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red pepper and artichoke salad in white bowl

Tuscan Garden Fresh Salad with Artichoke and Roasted Red Pepper

Jami Powell
This Tuscan Garden Fresh Salad with Artichoke and Roasted Red Pepper is loaded with Italian flavors and it is one of our family favorites. This salad is simple to put together and is served best chilled. Pair it with your favorite Italian pasta dish or soup, or add chicken and turn it into a healthy dinner salad that you'll want to make again and again.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Lunch, Salad
Cuisine American
Servings 2

Equipment

Ingredients
  

Dressing

  • 3 tablespoon Italian vinaigrette

Salad

  • ½ head Romaine lettuce
  • ½ qty Roasted red pepper
  • 8 quartered Marinated artichoke hearts
  • ⅓ qty Cucumber
  • 1 slice Red onion
  • ⅓ qty Beefsteak tomato
  • 1 tablespoon Parmesan
  • 1 tablespoon Pine nuts
  • 1 tablespoon Butter
  • 8 qty Croutons
  • ¼ teaspoon Salt (or to taste)
  • ¼ teaspoon Pepper (or to taste)

Instructions
 

Dressing

  • In a small bowl, whisk together the dressing ingredients. Set aside.

Pine Nuts

  • On medium heat, toast pine nuts in 1 tablespoon of butter for 2-3 minutes.

Salad

  • Wash lettuce and set it aside to drain in a colander.
  • Wash remaining produce and cut into small salad sized portions.
  • Assemble salad with all ingredients.
  • Drizzle prepared dressing on top.
  • Gently toss the salad and serve immediately.
Keyword Artichoke, roasted red peppers
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