Lemon Artichoke Romaine Salad

Name: Lemon Artichoke Romaine Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 10 cups torn romaine; 4 plum tomatoes, chopped; 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained; 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

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 8 servings.

"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!"

Ingredients

10 cups torn romaine
4 plum tomatoes, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
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

1. Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.
2. Sprinkle with cheese. Serve immediately.

Nutrition Facts

1-1/2 cups: 105 calories, 7g fat (1g saturated fat), 2mg cholesterol, 541mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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