Hearty Romaine & Baked Artichoke Leaf Salad

DMA-SOLUTIONS_ARTICHOKES0413-352597-edited.jpg
clock icon
Prep Time: 10 Minutes
chef hat icon

Dietary Preferences:

Vegetarian

Ingredients

  • 2 romaine hearts
  • 10 ea. red & yellow cherry sized tomatoes, cut in half
  • 2 chilled easy baked artichokes - the very tender inside leaves
  • ½ cup grated parmesan cheese
  • ¼ lemon juice
  • ¾ cup extra virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper

Directions

  1. To make vinaigrette for salad: In small bowl whisk together lemon juice, olive oil, salt and pepper. Set aside.
  2. In large salad bowl combine the romaine hearts, tomatoes, artichoke leaves, and Parmesan cheese. Toss with vinaigrette dressing to taste and serve. Save any leftover vinaigrette in refrigerator.
Share
Sign up for recipes and more!