"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!"
Lemon Artichoke Romaine Salad
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
- 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.
- Sprinkle with cheese. Serve immediately.
Holiday Favorites
Loading Popular in the Community
Loading Reviews
