Start to finish: 15 minutes
1 5-ounce container spring mix salad greens
¼ cup jarred roasted red peppers, sliced
¼ cup canned artichoke hearts, quartered
¼ cup kalamata olives, halved
¼ cup pine nuts
½ red onion, thinly sliced
1 cup olive oil
1/3 cup red wine vinegar
1 bunch fresh parsley, sans stems
½ cup fresh basil leaves
¼ cup fresh oregano leaves
2 cloves garlic, smashed
½ cup Parmesan cheese, grated
salt and pepper
Place pine nuts in a small skillet over medium-low heat. Toast, stirring frequently, until fragrant and slightly browned — about five minutes. Let cool.
In a blender, combine olive oil, vinegar, parsley, basil, oregano, garlic, salt, pepper and Parmesan cheese. Pulse until fully combined.
In a large salad bowl, toss together greens, red peppers, artichoke hearts, olives, pine nuts and red onion with ¼ cup (more or less as desired) prepared dressing. Top with extra Parmesan cheese.