I have been thinking the same thing! These look delicious! Thanks so much luke and jules for the breakfast ideas.
I found these at T.J. Maxx and decided to give them a try. It is difficult to watch a movie at night when others are trying to sleep in the sardine can called a camper. These wireless headphones work with … Continue reading
My entire family is crazy about this salad
The Pasta House Co. Special Salad
1 Head Iceberg Lettuce
1 Head Romaine Lettuce
1 cup Artichoke Hearts in brine
1 cup sliced Red Onions
1 cup diced Pimentos
2/3 cup Olive Oil
1/3 cup REGINA Red Wine Vinegar
1 teaspoon salt
1 teaspoon black pepper
2/3 cup freshly grated Parmigiano cheese
Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of ice burg lettuce in half, pulling heart of lettuce out of both halfs and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce. Place both kinds of lettuce into mixing bowls.
Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. Drain pimentos completely or salad will turn red. Measure the onions and pimentos and add to salad.
Add olive oil, vinegar, salt, pepper, and toss. Then add Parmigiano cheese. Toss until all is mixed completely and serve. Serves four.