A (Pasta) House is Not a Home

Ah, it’s that time of year when Mona Faye’s Kitchen is busier than ever. We’ve actually packed up our computer for a few days because there just wasn’t enough room for old-fashioned food and new-fangled falderall! We’ll be having the usual wild turkey (the real free range) and, of course, cranberry salad.

But before we put the laptop away, we wanted to share a recipe. When Mona Faye’s youngest brings his brood to Mona Faye’s Kitchen, he always stops first at Pasta House Company to get their house salad. Now we do have salad here with a lovely Fat-Free French dressing or a tasty Fat-Free Ranch dressing or yummy Fat-Free Raspberry Vinaigrette to go on your iceberg. What more do you want? But these youngsters insist that this one’s better than any other.
So for the sake of family, which is always our top priority here at Mona Faye’s Kitchen, we shall publish this recipe too. It does have all the features we like here in a dish. It’s simple, tasty, and homemade.

Happy Thanksgiving!

Pasta House Company House Salad


  • 1 head iceberg lettuce
  • 1/2 head romaine lettuce
  • 1 can quartered artichoke heart, drained
  • 1/2 medium red onion, sliced thin
  • 1 small jar pimientos
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2/3 cup Parmesan cheese


  • Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
  • Combine remaining ingredients in a container with a tight lid.
  • Shake container vigorously until well-blended.
  • Pour dressing onto salad and toss until well covered.
  • Refrigerate for about 30 minutes prior to serving to marinate.

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