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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!"
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings

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.
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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