RSS FeedArtichoke and Olive Salad with Lemon Dressing
(Serves 4 to 6)
This is a delectable and savory salad that has just the right balance of lemon, dill and tang from the artichoke hearts and olives. Serve this to rave reviews!
Dressing:
- Juice of 1 lemon
- 1 teaspoon dill weed
- 1/4 to 1/2 cup olive oil (depends on how juicy your lemon is!)
Salad:
- 1 head leaf lettuce (also nice with mixed greens)
- 1 jar (6 ounce) marinated artichoke hearts, drained
- 5 ounces ripe Kalamata olives, pitted
- Parmesan cheese
- Croutons
In a small bowl or jar with a lid, whisk together the lemon juice, dill weed and olive oil until well blended. Season to taste with salt and pepper. Cover and set aside.
Tear lettuce into bite-sized pieces. Cut artichoke hearts into quarters and slice olives in half. Toss lettuce, artichoke hearts, olives, Parmesan cheese and croutons with salad dressing.
Make ahead: Dressing can be made several days ahead and refrigerated. Bring to room temperature before using.
© MLC Publishing, LLC. All rights reserved.
