Lemon Artichoke Romaine Salad

SUBMITTED BY: Kathleen Law

"'I created this dish when I was trying to duplicate a very lemony Caesar salad,' recalls Kathleen Law of Pullman, Washington. 'I think my version is not only delicious but more healthful, too!'"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

10 cups torn romaine
4 plum tomatoes, sliced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1 (2.25 ounce) can 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

READ REVIEWS (5)

DIRECTIONS

In a bowl, combine first four ingredients. Combine water, lemon juice, oil, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

Nutritional Analysis: One serving (1-1/2 cups) equals 114 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 730 mg sodium, 10 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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REVIEWS

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Reviewed on Dec. 17, 2006 by Lacey

This is an incredibly delicious salad.

2 users found this review helpful

Reviewed on May 11, 2008 by UCANDIC

I really like this salad! I substituted vinegar for the water, added a pinch of sugar and a teaspoon of mayo.

0 users found this review helpful

Reviewed on May 9, 2008 by Becca

My parents and I thought it would have tasted just as good with cucumbers instead of artichokes, and we have a LOT of cucumbers from our garden. I also used a little bit more lemon juice than it called for since when I tasted the dressing initially it tasted like olive oil predominantly. Overall, a good recipe and one will will try again!

0 users found this review helpful

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