This post may contain affiliate links. Please read my disclosure policy.
Last week, I feel like Barclay and I took a very important step forward together in our relationship.
I introduced him to my family…
…’s favorite salad. ;)
Knowing his obsession already with big green salads (the guy amazingly chooses them more often than I do) and artichokes (hands-down one of his all-time favorite foods), I figured this one wouldn’t be a stretch. But still. This salad is a verrrrry important part of our family, showing up at nearly every extended family gathering, always being made in a huge batch so that everyone can return for seconds, and near and dear to every single family member’s heart. So I needed to know they would get along great.
Sure enough, it was a salad match made in heaven. ♥
My original photo for this recipe, circa 2012, after our family made it for Christmas. :)
Of course, I knew it would be. ;)
Everyone loves this salad.
I think that my aunt is actually the one who came up with it years and years ago, and our entire family instantly fell in love with it. Either she or my mom would make it — and still make it to this day — for every just about every single holiday and occasion that the extended family gathers together. And anyone else who happens to be around almost always falls in love with it as well. I remember when my old band was on road trips together back in college, our bass player would request that we swing through Wichita at mealtime just so that he could have mom make this salad for us.
Again, everyone loves this salad.
And really, why wouldn’t they? The ingredients are pretty much a guaranteed slam-dunk. (And they’re also naturally gluten-free too!)
The classic family version calls for one head of red-leaf lettuce and one head of Romaine (or a few Romaine hearts)…
…artichoke hearts (one can, or two if you really want more), chopped roasted red peppers (or my mom used to use pimientos), toasted pine nuts (such a treat!), sliced red onions…
…and this heavenly Parmesan red wine vinaigrette.
Mom and Aunt Donna used to make this with that classic “Zesty Italian Dressing Mix” from Good Seasons, which we all used to love. But over the years, I’ve nixed the processed seasoning packet in favor of the copycat recipe I’ve included below, which includes 100% pronounceable ingredients and lots of fresh Parmesan. Mmmm.
Toss it all together…
…and give it a good mix…
…and within minutes, this big bowl of happiness will be yours to share.
I took this salad to a Block Party last night and it was a big hit. I am not personally a big fan of artichoke heart or roasted red peppers, however, I loved this salad. It’s one of my favorites from now on!!
Can this dressing be refrigerated for a while? I’d love to make this but I can’t eat that much salad and prefer to put dressing on instead of tossing it.
This salad is fantastic! I added strips of grilled steak and made it a full meal. I will be printing a copy and adding it to my recipe box, just in case I lose the link!
Any salad with artichoke hearts in it is a winner! I will definitely try this one. Have you tried slicing Hearts of Palm? Another favorite salad ingredient of mine!
Left out the pine nuts at $25 a lb (work potluck- don’t like my coworkers that much!)and the Parmesan in the dressing (dairy and gluten free for coworker) and added fresh red peppers. Yummy, everyone loved it – no leftovers. I will make it again!
This salad is amazing!! I thought it sounded delicious and made it when we had out of town guests for dinner. I used fresh bell pepper rather than roasted. I brought the salad to the table before I dressed and tossed it, and the 14 year old boy who was at the dinner actually pressed his hands to his cheeks and said “Wow! That’s beautiful!”. It was a big hit and will be part of our regular repertoire from now on. Thanks for sharing!
I have made this salad numerous times for company and it always receives rave reviews. It is so simple and yet the flavors meld perfectly. The only change I make is not to add the cheese to the dressing and instead sprinkle it on the salad instead. I use this dressing as my “go to” salad dressing for all my salads.
This salad was delicious. I took it to a dinner with friends and everyone loved it.
However, if you can prepare this salad in 15 minutes, you either bought all the ingredients cut up or you have a sous chef! It took me several hours to wash and cut everything up.
I’m making this salad for a special dinner with friends but I’d like to know if you can substitute anything else for the pine nuts. They are sooo expensive!
I love to try new salads, but this is still one of my all time favorites! It is a GO-TO because it pairs well with everything. As someone else mentioned, it was first introduced to me as Rich and Charlie’s salad but I love the addition of the pine nuts.
I had high hopes for this salad and was looking forward to making and eating it. I liked all of the ingredients, but when combined with the dressing (which didn’t taste great to me) equaled a good, but not great salad. I would maybe make it again but use a different dressing.
Forgot to take picture as we were too hungry. Have been making a similar version for many years as it was a favorite in St. Louis. Your version adds pine nuts – love it. We boycot palm products so I sub canned white asparagus pieces. I tweeked the dressing by adding 1/4 t. Dijon mustard and 1/4 c. orange juice and 1/4 t. Italian herb mix. Thanks for sharing. Love your recipes.
I haven’t made the salad yet. My crush and I are going on a picnic in a couple of days and I’m trying to find a yummy salad to make and the comments have won me over! Looking forward to making it!!
You are so right…this salad starts out as yum and the next thing you know, you’re hooked and making it 3x in one week…and then buying the ingredients to do it again.
Time on my hands during quarantine is being directed toward cooking dinner for my family. Something I never had time to do. After a huge hit with gimme some oven chicken enchiladas, and many, many fails using other recipe searches, I’m sticking with gimme some oven! Always great! Thank you!
I honestly have not made any other salad since I found this. I have done slight variations such as using kale and/or spring mixed greens, topping with blue cheese crumbles and dried cranberries. The dressing NEVER changes. Thank you so much for sharing.
Prep Time:
Yield:
Print
Pin
I took this salad to a Block Party last night and it was a big hit. I am not personally a big fan of artichoke heart or roasted red peppers, however, I loved this salad. It’s one of my favorites from now on!!
★★★★★
This salad is delicious.A meal in itself.I complimented it with small versions of spanakopita.Very refreshing and tasty.
★★★★★
Pingback: Recipe: "Never Forget" Paleo Salads | Food - Olip Life
Pingback: Easy Recipe Ideas For A Dish To Pass - July 2019 - Ducks 'n a Row
Can this dressing be refrigerated for a while? I’d love to make this but I can’t eat that much salad and prefer to put dressing on instead of tossing it.
What brand of roasted red peppers do you like to use? I don’t think I’ve bought any before.. where are these in the grocery store?
I’ve bought several brands, most recently Merzetta, all were good. They are somewhere in the vicinity of pasta and jarred pasta sauces.
This salad is fantastic! I added strips of grilled steak and made it a full meal. I will be printing a copy and adding it to my recipe box, just in case I lose the link!
★★★★★
Looks delish..‼️Will make it soon.. tks for sharing it
My family calls this salad “Rich and Charlie’s….from an Italian place we frequented in St. Louis in the mid 70s. Delish
Any salad with artichoke hearts in it is a winner! I will definitely try this one. Have you tried slicing Hearts of Palm? Another favorite salad ingredient of mine!
This salad is AMAZING- Ten times better than Olive Garden
THIS is my new favorite salad!
★★★★★
Left out the pine nuts at $25 a lb (work potluck- don’t like my coworkers that much!)and the Parmesan in the dressing (dairy and gluten free for coworker) and added fresh red peppers. Yummy, everyone loved it – no leftovers. I will make it again!
★★★★★
One question…….fresh parmesan or the kind in the can? I am making this for a party…..if I don’t eat it all before the party!
★★★★★
This salad is amazing!! I thought it sounded delicious and made it when we had out of town guests for dinner. I used fresh bell pepper rather than roasted. I brought the salad to the table before I dressed and tossed it, and the 14 year old boy who was at the dinner actually pressed his hands to his cheeks and said “Wow! That’s beautiful!”. It was a big hit and will be part of our regular repertoire from now on. Thanks for sharing!
Yum! Added black olives for the fun of it, but excellent either way! Thanks
★★★★★
Amazing totally loved it
★★★★★
I have made this salad numerous times for company and it always receives rave reviews. It is so simple and yet the flavors meld perfectly. The only change I make is not to add the cheese to the dressing and instead sprinkle it on the salad instead. I use this dressing as my “go to” salad dressing for all my salads.
★★★★★
This salad is the most asking one for family and friends. Every time I make it they all love it!!
★★★★★
These are all “a few of my favorite things”, thank you and Merry Christmas!
This salad was delicious. I took it to a dinner with friends and everyone loved it.
However, if you can prepare this salad in 15 minutes, you either bought all the ingredients cut up or you have a sous chef! It took me several hours to wash and cut everything up.
★★★★★
I’m making this salad for a special dinner with friends but I’d like to know if you can substitute anything else for the pine nuts. They are sooo expensive!
Marinated artichokes hearts or ones packed in water?
Can roasted tomatoes instead of roasted peppers
Are the artichokes marinated or plain!
I used plain, but you can use either. :)
I love to try new salads, but this is still one of my all time favorites! It is a GO-TO because it pairs well with everything. As someone else mentioned, it was first introduced to me as Rich and Charlie’s salad but I love the addition of the pine nuts.
★★★★★
Really good. Thanks for sharing!
★★★★★
I had high hopes for this salad and was looking forward to making and eating it. I liked all of the ingredients, but when combined with the dressing (which didn’t taste great to me) equaled a good, but not great salad. I would maybe make it again but use a different dressing.
★★★
Been making this for a year now and it’s a hit every time. Best dressing. Thanks!
Forgot to take picture as we were too hungry. Have been making a similar version for many years as it was a favorite in St. Louis. Your version adds pine nuts – love it. We boycot palm products so I sub canned white asparagus pieces. I tweeked the dressing by adding 1/4 t. Dijon mustard and 1/4 c. orange juice and 1/4 t. Italian herb mix. Thanks for sharing. Love your recipes.
★★★★★
Perfect for a warm evening
★★★★★
Loved the salad!! I plan to make it again! Can you save the leftover dressing in the frig to use later in the week?
It had really good flavor. Definitely a do again.
★★★★★
This is now my family’s favorite salad too! We even love it the next day when it’s a little soggy.
★★★★★
I haven’t made the salad yet. My crush and I are going on a picnic in a couple of days and I’m trying to find a yummy salad to make and the comments have won me over! Looking forward to making it!!
★★★★★
Can you make the dressing in advance?
You are so right…this salad starts out as yum and the next thing you know, you’re hooked and making it 3x in one week…and then buying the ingredients to do it again.
★★★★★
Time on my hands during quarantine is being directed toward cooking dinner for my family. Something I never had time to do. After a huge hit with gimme some oven chicken enchiladas, and many, many fails using other recipe searches, I’m sticking with gimme some oven! Always great! Thank you!
★★★★★
Just fabulous!! I added kalamata olives but otherwise followed exactly It’s a great salad
★★★★★
I honestly have not made any other salad since I found this. I have done slight variations such as using kale and/or spring mixed greens, topping with blue cheese crumbles and dried cranberries. The dressing NEVER changes. Thank you so much for sharing.
★★★★★