This is my version of the classic Italian restaurant salad, otherwise known as the only salad Mike will eat – except for spinach with hot bacon dressing, but that doesn’t really count as a salad, does it? This salad is a crowd pleaser, my favorite to serve with family diner classics like lasagna (my recipe for “meatball” lasagna coming tomorrow) and garlic bread. I love the crunchy iceberg lettuce, onion, briny artichokes, and sweet red peppers combined with a sweet red wine vinaigrette. But, the real key ingredient is a lot of parmesan cheese. A lot. Like, it coats every piece of the lettuce… no wonder everyone loves it.
Italian Restaurant Salad 
serves 6
1 head of iceberg
2 cups of spring mix
1/4 cup of white onion, sliced very thin
1/2 cup of artichoke hearts, diced
1 red pepper, small diced
1/2 cup of fresh grated parmesan cheese
…
1/4 cup of red wine vinegar
1 teaspoon of garlic salt
1 teaspoon of cracked pepper
1 teaspoon of dried Italian seasoning/herbs
1 tablespoon of sugar (or karo syrup or honey)
1/4 cup of olive oil
Wash greens and spin dry. Add onion, artichoke hearts and red pepper to lettuce in a large bowl. Keep stored in the refrigerator. For dressing, whisk together vinegar, garlic salt, pepper, herbs and sugar. Slowly whisk in olive oil. Shake well before tossing with salad. Pour over lettuce mix and add parmesan cheese. Toss well with tongs and serve cold.
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