Rich and Charlie’s Famous Salad

It’s Pot Luck time in the community garden.  The past couple of years I have brought a large bowl of Rich and Charlie’s Salad and will probably do so again this year. This is a great salad, it feeds a crowd, and the left-overs are good even several days later. The recipe comes from an Italian restaurant chain in St. Louis. My brothers acquired the recipe years ago and passed it on to me. It is very simple to make and can be prepared ahead of time.

Salad

• · 1 head Romaine lettuce, washed and chopped
• · 1 head Iceberg lettuce, washed and chopped
• · 1 can hearts of palm, drained and sliced (optional)
• · 1 can artichoke hearts, drained and chopped
• · 1 red onion, diced
• · 1 4 oz. jar chopped pimientos, drained
• · 1 pkg. shredded Parmesan

Layer the romaine, iceberg, red onion, artichokes, hearts of palm, pimiento, and cheese in a large salad bowl. The salad may be covered and refrigerated at this point. When ready to serve, toss with the salad dressing.

Dressing

• · ½ c salad oil (Canola or blend of Canola and olive)
• · 1/3 c red wine vinegar
• · Salt and pepper

Thoroughly blend the dressing ingredients, pour over the salad and toss.