Rich & Charlie's Salad Pear salad recipes, Mason jar salad recipes


Rich and Charlie's Salad Recipes, Cooking recipes, Food

Ingredients. 2 heads lettuce, romaine and red, washed and drained 1 jar marinated artichoke hearts, drained 1 small jar pimentos, drained 1 red onion, cut into rings


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ST. LOUIS (April 18, 2017) -- When Richard Ronzio and Charlie Mugavero opened Rich & Charlie's Restaurant, a 40-seat Italian delicatessen at Delmar and Old Bonhomme in 1967, little did they realize their descendants would nurture and grow the business into a $5 million four-restaurant operation that marks its 50th anniversary of serving their.


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Ingredients: 1 head romaine lettuce1 head iceberg lettuce1 (10 ounce) jars artichoke hearts, drained1 (10 ounce) cans hearts of palm, drained and chopped1 (4 o


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1 can (10 oz.) Hearts of Artichoke (drained and sliced) 1/2 c. Parmesan cheese. Clean lettuce and break into pieces. Add onion, pimentos, Hearts of Palm and Hearts of Artichoke. Toss. Make dressing (see below). Add dressing to salad just before serving. Sprinkle Parmesan cheese on top. You can also add 1/2 cup shredded provolone or Mozzarella.


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Directions. Whisk together balsamic or red wine vinegar and olive oil and set aside. Prepare the lettuce, artichokes (drained and cut in half), and onions. Mix in a salad bowl. Add dressing. Add Parmesan before serving. Recipe submitted by SparkPeople user CAM2784. Easy, delicious and healthy Rich and Charlie's Salad recipe from SparkRecipes.


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Rich and Charlie’s Salad. For the dressing, in 2-cup jar add the onion, pimento, oil, vinegar and garlic. Shake well and refrigerate. (Will keep for up to 6 weeks.) For the salad, break iceberg and Romaine lettuce into bite size pieces and place in large bowl. Add hearts of palm, artichoke hearts, onions and cheese. Gently toss to mix.


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1 large red onion, thinly sliced. 1/2 c. grated Parmesan cheese. fresh ground pepper. 1/2 c. oil. 1/3 c. red wine vinegar. Clean and cut up all ingredients. Put into a large bowl. Mix with oil and vinegar. Let stand for about an hour before you serve.


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2. Add pimentos and onion. Crush the artichoke hearts over the bowl to break them up, then add to the bowl. 3. In another bowl or a salad cruet, combine oil and vinegar; mix or shake until.


Rich and Charlie's Salad Recipe

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RICH & CHARLIE'S SALAD : DRESSING: (Do ahead) 3/4 c. olive oil 1/2 c. red wine vinegar 2 cloves garlic, minced 1/3 sm. red onion, grated 1 (4 oz.) can pimento, chopped. Mix all ingredients for dressing together in a jar. Make several hours in advance so flavors can blend. May make and hold for 6 weeks.


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Specialties: At Rich and Charlie's, we're a family-owned restaurant that has been providing our great community with authentic Italian cuisine for over 50 years. As a multi-generational team, we've continued to pass down our knowledge over the years to ensure our customers always receive the best experience possible. You'll find that with each dish on our menu, we utilize only the freshest.


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Get full Rich & Charlie's Salad (Copycat) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Rich & Charlie's Salad (Copycat) recipe with 1 head iceberg lettuce, 1 head romaine lettuce, 1 red onion, sliced thin, 1 (4 oz) jar pimentos, 1 (14 oz) can artichoke hearts, 1 cup parmesan cheese, 1 (15 oz) can black olives, 8 oz fresh mushrooms, sliced, 1/2 cup olive oil.


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Directions: In a medium bowl, combine the lettuce mix, apples, strawberries, feta cheese, and walnuts. In a separate bowl, whisk together the mustard, honey, vinegar, and olive oil. Add the dressing to the salad ingredients, season with salt and pepper, and toss everything together. Serve and enjoy!


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As Rich and Charlie's celebrate its 50th anniversary this year, the restaurants are offering a special: Sunday through Thursday, you can get two pastas from the original menu, salad and mini.


Charlie's to offer a salad bar!

1 med. red onion, sliced thin. 1/2 to 3/4 c. grated Parmesan cheese. Mix all ingredients for dressing together in a jar. Make several hours in advance so flavors can blend. Will stay for up to 6 weeks. To make salad: Tear lettuce and Romaine in a bowl, add hearts of palm, artichokes and red onion. Sprinkle with Parmesan cheese.


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1 head iceberg lettuce. 1 (10 ounce) jar artichoke hearts, drained. 1 (10 ounce) can hearts of palm, drained and chopped. 1 (4 ounce) jar pimiento, diced and drained. 1 large red onion, thinly sliced. salt and pepper.