Artichoke, Romaine and Cherry Tomato Salad

Artichoke, Romaine and Cherry Tomato Salad
Artichoke, Romaine and Cherry Tomato Salad
"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."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 Servings
American Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons honey
  • 1/4 cup balsamic vinegar
  • 5 tablespoons mayonnaise
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • Carbohydrate 11 g(4%)
  • Cholesterol 4 mg(1%)
  • Fat 25 g(38%)
  • Fiber 4 g(14%)
  • Protein 2 g(5%)
  • Saturated Fat 3 g(15%)
  • Sodium 218 mg(9%)
  • Calories 258

Preparation 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.) Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

Preparation 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.) 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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