"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!"
Lemon Artichoke Romaine Salad
Lemon Artichoke Romaine Salad
Prep Time
15 min
Yield
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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