1/3 cup red roasted peppers
2 large radishes, julienned (2 lbs)
2 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
8 cups mixed salad greens
1 can (14 ounces) artichokes hearts, drained and quartered
1 can (4 ounces) sliced black olives, drained
1/2 cup sliced red onions
In a medium bowl, combine peppers, radishes, olive oil and balsamic vinegar. Season with salt and ground black pepper, if desired.
Arrange mixed greens, artichoke hearts, sliced olives and red onions on serving platter.
Top with pepper-radish mixture. Garnish salad with shaved asiago cheeses, if desired.
- Per Serving
- 3 g
- 9 g
- 1 g
- 0 mg
- 474 mg
- 9 g