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Recipe: Pasta House Salad and Dressing (St. Louis)

Salads - Assorted
PASTA HOUSE SALAD

"If you have ever lived near St. Louis, you are well aware of this salad. It is the best!" - Carol

1 head iceberg lettuce
1/3 head romaine lettuce
1 cup canned artichoke hearts packed in brine (not marinated), drained well
1 cup sliced red onions
1 cup diced pimientos, drained well
FOR THE DRESSING:
2/3 cup olive oil
1/3 cup Regina red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese

Wash iceberg and romaine; let drain completely. Refrigerate until cold.

Split head of iceberg lettuce in half, pulling the heart of the lettuce out of both halves and breaking up into small pieces. Do not use a knife. Separate the rest of iceberg; it will break up when salad is tossed. Tear each romaine leaf into 3 pieces.

Place iceberg and romaine in large bowl. Add artichoke hearts, onions and pimientos.

Combine oil, vinegar, salt, pepper and cheese; add to lettuce in bowl. Toss until mixed completely and serve.

Makes 4 servings
From: CarolB,FL - 11-21-97
MsgID: 1439084
Shared by: Betsy at Recipelink.com
Board: Copycat Recipe Requests at Recipelink.com
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"This recipe comes from Louis Pappas Restaurant, family-owned and operated on Tarpon Springs' sponge docks since 1925." - From: Tampa Treasures Cookbook
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