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Lemon Artichoke Romaine Salad

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!'"

Rate/Review | Read Reviews (34)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.

Footnotes

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.