Salads make great starters or stand alone meals. Here is a great one to add variety to your weekly menu.
1/3 cup shredded Parmesan cheese
2/3 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 large head Red Leaf lettuce, torn
1 (14-ounce) can artichoke heart quarters, drained
1 (6-ounce) can pitted ripe olives, drained
4 plum tomatoes, coarsely chopped
1 small red onion, thinly sliced
1/2 pound provolone cheese, shredded
Whisk together first eight ingredients.
Place lettuce and next five ingredients in a large bowl. Drizzle with vinaigrette, and toss gently to coat.
Yields 6 servings.
MF&L Staff at Maine Food & Lifestyle magazine.