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Lemon Artichoke Romaine Salad

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

In a large salad bowl, combine the romaine, tomatoes, artichokes and

Printed from tasteofhome.com Nov 19, 2008

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Lemon Artichoke Romaine Salad cont.

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.