Lemon Artichoke Romaine Salad

Description

Source: FARMHOUSE FAMILY DINNERS - Taste of Home Magazine

I created this dish when I was trying to duplicate a very lemony Caesar salad. This version is not only delicious but more healthful, too. —Kathy Armstrong, Post Falls, ID

Ingredients

• 10 cups torn romaine
• 4 plum tomatoes, chopped
• 1 can (14 oz.) water-packed quartered artichoke hearts, rinsed and drained
• 1 can (2 ¼ oz.) sliced ripe olives, drained
• 3 Tbsp. water
• 3 Tbsp. lemon juice
• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. coarsely ground pepper
• ⅓ cup shredded Parmesan cheese

Directions

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

YIELD: 8 SERVINGS