04/17/2019 Romaine and Artichoke Salad

Romaine and Artichoke Salad

6 cups romaine lettuce
1 6½ ounce jar marinated artichoke hearts, drained
6 Tbsp. olive oil
2 Tbsp. red wine vinegar
4 Tbsp. grated Parmesan cheese, divided
12 sliced tomato wedges

Tear romaine into bite-size pieces; place in large salad bowl. Cut artichoke hearts into small bite-size pieces; add to romaine. Combine oil, vinegar and 2 tablespoons of the Parmesan cheese; mix well. Toss salad with just enough dressing to lightly coat leaves. Serve on salad plates; sprinkle with remaining Parmesan cheese. Garnish with tomato wedges. Makes 6 servings. Optional: Croutons