- 1 head iceberg lettuce, torn
- 1 head romaine, torn
- 1 (14 ounce) can water packed artichoke hearts, drained and chopped
- 2 medium sweet red peppers, julienned
- 1/2 cup thinly sliced red onion
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon seasoned salt
- 1/2 cup shredded Parmesan cheese
- In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.