Artichoke and Olive Salad with Lemony Dressing


10 cups chopped romaine lettuce

1 14 ounce can of artichoke hearts; drained, rinsed and cut into 1 inch pieces

1 can sliced black olives, drained

1 cup cherry tomatoes

1/3 cup grated Parmesan cheese


1/4 cup freshly squeezed lemon juice

1 garlic clove finely minced or grated

1 tsp Dijon mustard

1/4 tsp each salt and pepper

1/4 to 1/3 cup extra virgin olive oil

In a small bowl, whisk together all the ingredients until well combined OR in a mason jar with a lid, combine all the ingredients, cover and shake until well combined.  

Drizzle desired amount over salad and mix well to incorporate. Sprinkle Parmesan cheese over the top.


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