Lemon Artichoke Romaine Salad
Total TimePrep/Total Time: 15 min.
- 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
- 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.
Nutrition Facts1-1/2 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.
Mar 22, 2016
This is one of my favorite salads. The dressing is perfect for the salad mixture. Love this!
Jul 6, 2013
I surprisingly enjoyed this salad. It's a nice change from our plain dinner salads and really easy to prepare and I think that it tastes very light and fresh. Next time, I probably won't put the olives on though(personal preference).
Mar 29, 2013
I found the flavor in the average range. I probably won't make it again, since I have so many other salad recipes that I prefer, but it's not a bad recipe, and I can see others enjoying it. I would recommend people try it.
Aug 20, 2011
I have made this recipe dozens of times and we just love it. It's the perfect salad to serve with Italian main dishes, especially when you have guests. I have also made it without the tomatoes, or using cherry tomatoes (halved) and it is great that way too. The dressing is very flavorful for being so light.
Apr 2, 2010
This is garlicky, but oh-so delicious. I've taken it to pot lucks and parties, and it's wonderful.
Sep 14, 2007
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