This is a fantastic summer salad that can easily be made vegan by omitting the cheese or replacing it with a vegan substitute. I love the texture of butter lettuce and the combination of veggies is divine. Whip up a quick and simple dressing with lemon juice and olive oil or use your favorite vinaigrette.
3 – 4 Tbsp extra-virgin olive oil
Juice of one lemon
1 garlic clove, minced
1 tsp. Dijon mustard
1 head butter lettuce, washed and torn into large pieces
1-2 roasted red peppers, slivered (jarred or freshly roasted)
1 cup drained jarred or canned artichoke hearts, quartered
1/3 cup toasted slivered almonds
Sea salt and freshly ground black pepper
In a small bowl, whisk together the dressing ingredients.
Place lettuce, artichoke hearts, and roasted red peppers in a large bowl and toss to combine. Sprinkle almonds and cheese over the top and toss just once or twice to gently combine. Add dressing over the salads and season to taste with salt and pepper. Toss again gently. Serve in salad bowls or plates and enjoy! Makes 2 large salads or 4 side salads.
Adapted (slighty) from: rustic-tricolor-salad