Artichoke, Romaine and Cherry Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I often don't have the energy to cook a big meal, but I keep my dinners from being boring by preparing interesting fresh salads, says Terry Kirts of Indianapolis Indiana. I really like this particular recipe because the salad is so easy to make and the dressing keeps for days. Ingredients:
2 6-ounce jars marinated artichoke hearts, drained |
1/4 cup balsamic vinegar |
2 tablespoons chopped fresh chives or green onion tops |
1 tablespoon fresh lemon juice |
1 tablespoon coarse-grained dijon mustard |
2 teaspoons honey |
5 tablespoons mayonnaise |
1/2 cup extra-virgin olive oil |
12 cups torn romaine lettuce |
1 small red onion, thinly sliced |
2 cups cherry tomatoes, halved |
parmesan cheese, freshly grated |
Directions:
1. Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
2. Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
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