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Categories: Quick and Easy, Salads, Vegetarian

La Parma House Salad

Dear SOS: I love the house salad at La Parma, an Italian restaurant in Williston Park, N.Y. It is by far the best salad I have ever tasted. L. Valencia Laguna Beach Dear L.: Dominic Gregorio, chef and owner of ... Read more

Total time: 20 minutes | Serves 6
  • 1 head romaine lettuce
  • 1/4 cup chopped red onion
  • 1/4 cup chopped black olives
  • 1/4 cup chopped green olives
  • 1/2 cup chopped tomato (about 1/2 large tomato)
  • 3/4 cup fresh mozzarella, cubed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3/4 cup balsamic vinegar
  • 1/2 cup pickled or roasted bell pepper strips
  • 6 canned artichoke hearts, cut in half
  • 1 teaspoon dried basil
  • Salt, pepper

Step 1Tear the romaine leaves to the size desired and place in a serving bowl. Add the red onion, black and green olives, tomatoes and mozzarella.

Step 2Heat the oil in a saucepan over medium heat. Add the garlic and cook until golden, 2 to 3 minutes, being careful not to burn it. Add the vinegar, increase the heat to medium-high and bring to a boil. Add the pepper strips, artichoke hearts, basil and salt and pepper to taste. Pour the warm dressing over the salad.

Each serving:
109 calories; 297 mg. sodium; 11 mg. cholesterol; 7 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 4 grams protein; 1.54 grams fiber.
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