Artichoke & Sun-dried Tomato Salad with Parmesan-romano Vinaigrette

Ingredients

• 1/4 cup Balsamic vinegar
• 1/2 cup Light mayonaisse
• 1 teaspoon Extra Virgin Olive Oil
• 2 tablespoon Light corn syrup
• 2 cloves Garlic
• 1/2 teaspoon Dried parsley
• 1/4 teaspoon Dried basil
• 1/4 teaspoon Dried thyme
• 1/4 teaspoon Dried Oregano
• 1 tablespoon Lemon juice
• 1 tablespoon Granulated sugar
• 1/4 teaspoon Black pepper
• 2 tablespoon Parmesan cheese
• 2 tablespoon Romano cheese
• 6 Roasted red peppers chopped
• 4 Artichoke hearts chopped
• 12 Black olives
• 6 Sun-dried tomatoes chopped
• 12 ounce Organic baby spring mix lettuce
• 3/4 cup Croutons

Instructions

1. To make vinaigrette dressing for salad, add first 14 ingredients to a blender and mix until smooth. Taste for your liking. If you prefer more of a tartness, add 1 teaspoon more of the balsamic vinegar. If you prefer less tartness, add 1 teaspoon more of granulated sugar. Refrigerate dressing to marry flavors together.
2. When ready to serve salad, remove dressing from refrigerator and let sit out on counter for a few minutes while preparing salad. Toss half of the organic lettuce mix to your salad bowl. Add half of your peppers, artichokes, olives & sun-dried tomatoes. Pour lightly with vinaigrette dressing over salad. Repeat procedure with rest of lettuce and other ingredients. Pour lightly again with vinaigrette dressing and toss salad completely. Top salad with croutons and serve with vinaigrette on the side for anyone who likes more dressing on their salad.