Garlic and Romaine Salad

 

1
large bunch romaine, torn into bite-size pieces (about 10 cups)
1
small red onion, sliced and separated into rings
1
6-ounce jar marinated artichoke hearts, undrained
1
cup pitted jumbo ripe clack olives
1/4
cup lemon jouice
2
tablespoons olive or vegetable oil
1/4
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
1/2
cup seasoned croutons
1/3
cup freshly shredded Parmesan cheese

 

 

Place the romaine, onion, artichoke hearts and olives in large glass or plastic bowl.  Shake lemon juice, oil, salt, pepper and garlic in tightly covered container.  Pour over romaine mixture; toss.  Sprinkle with croutons and cheese.  Serve immediately. 

 

Serves 8 to 10.

 

 

You can also use Italian dressing on this salad instead of making the dressing above.