Hearty Romaine & Baked Artichoke Leaf Salad

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Prep Time: 10 Minutes
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Dietary Preferences:



  • 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


  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.
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