Skill Level
Italian Kitchen Sink Salad
Salad
Red Leaf Lettuce | 1 | |
Romaine Lettuce | 1 | |
Radicchio | 1 | |
White Cannellini Beans | 1 Can | |
Artichoke Hearts (quartered) | 1 14 0z Jar | |
Roasted Red Pepper Strips | 1 Cup | |
Red Onion | 1/2 | |
Toasted Pine Nuts | 1/3 Cup | |
Thin Italian Bread Sticks | 1 Box |
Dressing
Red Wine Vinegar | 1/4 Cup | |
Olive Oil | 1/3 Cup | |
Parmesan Cheese | 1/2 Cup | |
Italian Herb Seasoning | 1 Teaspoon | |
Garlic Cloves | 2 | |
Salt & Pepper | 1/2 teaspoon each | |
Sugar | 1 teaspoon |




I used the DeLallo breadsticks you can find them at most grocery stores for a couple of dollars. I also used shaved parmesan for the dressing and mixed it up with a stick blender, if you are using a whisk I would probably use grated parmesan.
- Make the Dressing by blending everything together and adjusting to taste, if it’s too tart add a little more sugar, you might find that you don’t need as much Salt as the Parmesan is salty enough.
- Shred the Radicchio and place in a bowl of cold water, this will remove the bitterness.
- Pickle the Onion using this recipe.
- Cut the Lettuces into bite size pieces and add to a large bowl.
- Open the Beans drain and rinse them with cold water, add to the bowl.
- Drain the Red Peppers and add them to the bowl.
- Drain the quartered Artichoke Hearts add them to the bowl.
- Drain the Radicchio and the Pickled Red Onions and add them to the bowl.
- Mix together with the Dressing.
- Throw the Pine nuts on top and serve with the Breadsticks.
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