Special Romaine Salad Recipe
Ingredients
1 (14-ounce) can artichoke heatts, drained and quarteted
1 (14-ounce) can heatts of palm, drained and sliced into 1/2-inch pieces
1 medium onion, thinly sliced and separated into rings
1/2 cup white wine vinegar
1/4 cup water
1 tablespoon olive or vegetable oil
1/4 teaspoon pepper
1/4 teaspoon dried whole oregano
1 clove garlic, crushed
1 (10-ounce) head Romaine lettuce, torn
8 cherry tomatoes, halved
2 tablespoons grated Parmesan cheese
Directions
Combine artichokes, heatts of palm, and onion in a shallow baking dish.
Combine vinegar and 5 ingredients in a glass jar; cover tightly, and shake vigorously.
Pour over vegetable mixture, tossing well.
Cover and refrigerate 8 hours or overnight, tossing occasionally.
Drain vegetable mixture, reserving marinade.
Combine Romaine and marinated vegetables in a large salad bowl; toss gently.
Arrange cherry tomatoes on top of salad, and sprinkle with Parmesan cheese.
Serve with reserved marinade, if desired.
Combine vinegar and 5 ingredients in a glass jar; cover tightly, and shake vigorously.
Pour over vegetable mixture, tossing well.
Cover and refrigerate 8 hours or overnight, tossing occasionally.
Drain vegetable mixture, reserving marinade.
Combine Romaine and marinated vegetables in a large salad bowl; toss gently.
Arrange cherry tomatoes on top of salad, and sprinkle with Parmesan cheese.
Serve with reserved marinade, if desired.
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