Italian Tossed Salad

The South Arm Community Kitchen made an Italian Tossed Salad to complement the Spaghetti with Bolognese Sauce.


  • 8 cups torn or roughly chopped Romaine lettuce (or a standard 10oz bag of lettuce greens)
  • 1/2 cup quartered artichoke hearts (half of 14oz can), drained
  • 1/4 cup diced pimentos or roasted red peppers, drained
  • 1/2 cup chopped red onion
  • 1/2 cup grated Parmesan cheese


  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper

For dessert, we made Gingered Rhubarb Apple Crisp as rhubarb is in season. You can find the recipe here.

The Gingered Rhubarb Apple Crisp is best to be served warm with a scoop of ice-cream.
Source: South Arm Community Kitchen


Wash the torn lettuce and drain well with a salad spinner or dried with kitchen towel.
Chopped the onion, artichoke hearts and roasted red peppers.
Combined all the salad ingredients in a large bowl.
Prepare the salad dressing with 2 parts of olive oil with 1 part of balsamic vinegar. Season with salt and pepper to taste.
Drizzle the dressing onto the salad. Toss well.
Serve the salad with a main dish.

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