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Nutrition Facts

Instructions

• STEP 1

  Place vinegar, sugar, and salt in a small bowl; stir to combine the pickling liquid.

  • ⅓ cup white wine vinegar
  • 2 tsp brown sugar
  • ½ tsp salt

• STEP 2

  Peel, halve, and slice onion crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

  • 1 medium yellow onion

• STEP 3

  Wash and dry the fresh produce.

  • 1 small bunch Italian (flat-leaf) parsley
  • 2 green bell peppers
  • 1 pint grape tomatoes
  • 2 heads romaine lettuce

• STEP 4

  Drain and rinse beans in a colander; set aside to drain further.

  • 2 (15 oz) cans cannellini (white kidney) beans

• STEP 5

  Shave parsley leaves off the stems; discard stems and mince the leaves. Place in a large bowl along with mayo, vinegar, oil, sugar, and spices. Whisk to combine the dressing.

  • ¼ cup mayonnaise
  • ¼ cup white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp brown sugar
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper

• STEP 6

  Trim, seed, and medium dice bell peppers. Add to the bowl with the dressing.

• STEP 7

  Halve grape tomatoes. Add to the bowl.

• STEP 8

  Chop (or tear) lettuce into bite-sized pieces. Add to the bowl.

• STEP 9

  Drain and roughly chop artichoke hearts and olives. Add both to the bowl.

  • 2 (6 oz) jars artichoke hearts, marinated
  • ⅔ cup Kalamata olives, pitted

• STEP 10

  Finely grate Parmesan. Add to the bowl.

  • 2 oz Parmesan cheese

• STEP 11

  Drain pickled onions. Add to the bowl, along with beans, and toss to combine the salad.

• STEP 12

  To serve, divide salad between plates or bowls. Enjoy!