Ingredients
8 cups torn romaine lettuce
14 oz. can water-packed artichoke hearts, rinsed, drained & quartered
1/2 c. shredded Parmesan cheese
3 plum or Roma tomatoes
1/4 cup sliced (or 1/2 c. small whole) black olives
carrot shavings
croutons
Dressing
3 Tbls. freshly squeezed lemon juice (1 lemon)
3 Tbls. olive oil
3 Tbls. water
2-3 cloves garlic, minced
1 t. salt & 1 t. coarsely ground pepper
Instructions
In a bowl toss lettuce, artichoke hearts, tomatoes and black olives.
Combine dressing ingredients and mix well.
When ready to serve, pour over salad and toss to coat.
Sprinkle with parmesan cheese and add croutons if desired.