Nutrition Facts

  • One serving:
  • 0
  • Calories:
  • 0
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 0 mg
  • Carbohydrate:
  • 0 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g
  • Diabetic Exch:

Lemon Artichoke Romaine Salad

"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathleen Law of Pullman, Washington. "I think my version is not only delicious but more healthful, too!"

SERVINGS

8

CATEGORY

Salads

PREP

10 min.

TOTAL

10 min.

INGREDIENTS

  • 10 cups torn romaine
  • 4 plum tomatoes, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/3 cup shredded Parmesan cheese

DIRECTIONS

In a large salad bowl, combine the romaine, tomatoes, artichokes and olives. In a jar with a tight-fitting lid, combine the water, lemon juice, oil, garlic, salt and pepper; shake well. Pour over salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 8 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008