Best 12 Lemon Artichoke Romaine Salad Recipes

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Lemon artichoke romaine salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. With its combination of zesty lemon, nutty artichokes, and crisp romaine lettuce, this salad is sure to tantalize your taste buds. If you're looking for a flavorful and nutritious salad to add to your repertoire, look no further. With just a few simple ingredients and minimal prep time, you can craft an unforgettable culinary experience that will leave you and your loved ones feeling satisfied and invigorated. Dive into the world of flavors and textures as we embark on a culinary journey to discover the best recipe for lemon artichoke romaine salad, a delightful dish that is both visually appealing and bursting with nutritional goodness.

Here are our top 12 tried and tested recipes!

LEMON ARTICHOKE ROMAINE SALAD



Lemon Artichoke Romaine Salad image

"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

10 cups torn romaine
4 plum tomatoes, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 can (2-1/4 ounces) 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

Steps:

  • Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON DRESSING



Escarole Salad with Artichokes and Preserved Lemon Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 preserved lemons, rinsed
1/4 cup full-fat yogurt
1/4 cup finely chopped fresh dill
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 bunch escarole (about 11 ounces), roughly chopped
One 14-ounce can artichoke hearts in water, drained and cut into quarters
One 14-ounce can cannellini beans, rinsed and drained
2 ounces pecorino cheese, shaved with a peeler
Kosher salt and freshly ground black pepper

Steps:

  • Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
  • Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING



Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 9

2 hearts romaine lettuce, chopped
1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/4 cup orange marmalade
1 lemon, juiced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup sliced almonds, toasted

Steps:

  • Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

LEMON ARTICHOKE ROMAINE SALAD



Lemon Artichoke Romaine Salad image

'I created this dish when I was trying to duplicate a very lemony Caesar salad,' recalls Kathleen Law of Pullman, Washington. 'I think my version is not only delicious but more healthful, too!'

Provided by Allrecipes Member

Time 10m

Yield 8

Number Of Ingredients 11

10 cups torn romaine
4 plum tomato (blank)s 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 clove (blank)s garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
⅓ cup shredded Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 104.9 calories, Carbohydrate 8.3 g, Cholesterol 2.9 mg, Fat 7.1 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 552.8 mg, Sugar 1.8 g

ROMAINE SALAD WITH LEMON-CUMIN DRESSING



Romaine Salad With Lemon-Cumin Dressing image

Provided by Molly O'Neill

Categories     salads and dressings

Time 5m

Yield 8 - 10 servings

Number Of Ingredients 6

1/4 cup freshly squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons kosher salt
A few grinds fresh black pepper
2/3 cup vegetable oil
2 large heads romaine lettuce, rinsed, dried and torn into bite size pieces

Steps:

  • In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.

ITALIAN ROMAINE SALAD



Italian Romaine Salad image

Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

1 or 2 medium lemons
2 cloves garlic or 1/4 teaspoon garlic powder
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large bunch or 2 small bunches romaine lettuce
1 small red onion
1 cup pitted kalamata olives or pitted jumbo ripe olives
1 jar (6 oz) marinated artichoke hearts, undrained
1/2 cup seasoned croutons
1/3 cup shredded Parmesan cheese

Steps:

  • Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
  • Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
  • Peel the onion; slice onion and separate into rings.
  • In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
  • Sprinkle the croutons and cheese over the salad. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

LEMON ARTICHOKE ROMAINE SALAD



Lemon Artichoke Romaine Salad image

'I created this dish when I was trying to duplicate a very lemony Caesar salad,' recalls Kathleen Law of Pullman, Washington. 'I think my version is not only delicious but more healthful, too!'

Provided by Allrecipes Member

Time 10m

Yield 8

Number Of Ingredients 11

10 cups torn romaine
4 plum tomato (blank)s 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 clove (blank)s garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
⅓ cup shredded Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 104.9 calories, Carbohydrate 8.3 g, Cholesterol 2.9 mg, Fat 7.1 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 552.8 mg, Sugar 1.8 g

ROMAINE, ARTICHOKES, AND ASIAGO CHEESE SALAD



Romaine, Artichokes, and Asiago Cheese Salad image

Nice salad. Source: The America's Test Kitchen Family Cookbook, revised edition, copyright 2008, page 61 ("Romaine Lettuce, Artichoke Hearts, and Asiago" made with "Creamy Garlic Dressing" and "Herbed Croutons".

Provided by ALH7401

Categories     Salad Dressings

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 head romaine lettuce
1 (14 ounce) can artichoke hearts, drained and each heart cut into 6 wedges
3 ounces asiago cheese, grated
3/4 cup extra virgin olive oil
6 tablespoons sour cream (not lowfat or nonfat) or 6 tablespoons mayonnaise (not lowfat or nonfat)
3 tablespoons fresh lemon juice
4 tablespoons Dijon mustard
1 tablespoon white wine vinegar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon dried sage or 1/2 teaspoon dried dill
4 cups bread cubes (1/2in. cubes)

Steps:

  • Whisk dressing ingredients together.
  • Cover and refridgerate.
  • Heat oven to 350°F.
  • Whisk salt, oil, pepper, garlic, and herbs together.
  • Add bread cubes and toss.
  • Spead coated bread on baking sheet and bake until golden, 20-25 minutes.
  • Toss lettuce, artichokes, and dressing together.
  • Top with croutons and cheese.

Nutrition Facts : Calories 674.6, Fat 56.8, SaturatedFat 9.5, Cholesterol 9.4, Sodium 873.6, Carbohydrate 38.5, Fiber 13.5, Sugar 5.4, Protein 8.8

ARTICHOKE & LEMON SALAD



Artichoke & lemon salad image

Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss

Provided by Tom Kime

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 12

3 lemons , plus a squeeze to taste
2 tbsp rock salt
140g blanched almond
1 tbsp fresh thyme leaves
2 tbsp clear honey
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 x 400g cans artichoke hearts in salted water, rinsed and halved
50g bag rocket leaves
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)

Steps:

  • Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
  • Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
  • Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
  • To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium

ROMAINE WITH LEMON DRESSING



Romaine with Lemon Dressing image

For the following salad, you may prepare the dressing and lettuce early in the day so they can be tossed together just before serving.

Yield Serves 8 to 10

Number Of Ingredients 4

1 1/2 tablespoons fresh lemon juice
2 teaspoons white-wine vinegar
1/3 cup extra-virgin olive oil
2 heads romaine, washed, spun dry, and torn into bite-size pieces (about 12 cups)

Steps:

  • In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

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

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

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.

ROMAINE SALAD WITH ANCHOVY AND LEMON



Romaine Salad With Anchovy and Lemon image

Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine
1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste or grated
4 anchovy fillets, chopped
1/4 cup extra-virgin olive oil
Salt and pepper
Chunk of Parmesan, for finishing

Steps:

  • Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
  • Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
  • Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.

Tips:

  • For a brighter flavor, use fresh lemon juice instead of bottled lemon juice.
  • If you don't have a lemon zester, you can use a microplane grater to zest the lemon.
  • To make the dressing in advance, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a jar or bowl. Store the dressing in the refrigerator for up to 2 weeks.
  • To make the salad in advance, assemble the salad without the dressing. Cover the salad and store it in the refrigerator for up to 2 hours. When ready to serve, drizzle the dressing over the salad and toss to coat.
  • Lemon-Artichoke-Romaine Salad can be served as a main course or a side dish.

Conclusion:

Lemon-Artichoke-Romaine Salad is a refreshing and delicious salad that is perfect for any occasion. With its bright lemon flavor, crunchy romaine lettuce, creamy artichoke hearts, and salty Parmesan cheese, this salad is sure to please everyone at the table. Here are some additional tips for making the best Lemon-Artichoke-Romaine Salad:
  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overdress the salad. A little bit of dressing goes a long way.
  • Serve the salad immediately after it is made. This will prevent the lettuce from wilting.

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