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Lemon Artichoke Romaine Salad
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |