- 10 cups torn romaine
- 4 plum tomatoes, sliced
- 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
- 1 (2.25 ounce) can sliced ripe olives, drained
- 3 tablespoons water
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/3 cup shredded Parmesan cheese
- In a bowl, combine first four ingredients. Combine water, lemon juice, oil, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.