ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD
Provided by Terry Kirts
Categories Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 12
Steps:
- 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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Jaden Newman
[email protected]Easy and tasty recipe! I will definitely make it again.
Carlton Smith
[email protected]This salad is a great way to use up leftover artichokes. I had some leftover roasted artichokes and decided to try this recipe. The salad was very easy to make and it turned out delicious! The combination of flavors and textures was perfect. I will d
jag hedge
[email protected]I followed the recipe exactly and the salad turned out great! The only thing I would change next time is to use a little less dressing. Otherwise, it was perfect.
ashley wolfenbarger
[email protected]Delicious and refreshing salad! The artichokes and cherry tomatoes were especially tasty.
Dogo Chalo
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. The artichokes were tender and flavorful, the romaine lettuce was crisp and refreshing, and the cherry tomatoes added a pop of sweetness. T