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Lemon Artichoke Romaine Salad

 Lemon Artichoke Romaine Salad
"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"
8 ServingsPrep/Total Time: 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 cheese. Yield: 8 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 114 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 730 mg sodium, 10 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.