Recipe information
Yield
2 servings; can be doubled or tripled
Ingredients
2 teaspoons balsamic vinegar or red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1/2 romaine lettuce head, torn into bite-size pieces
1 15 1/2-ounce can chick-peas (garbanzo beans), drained
1 6-ounce jar marinated artichoke hearts, drained
1/3 cup freshly grated Romano cheese (about 1 1/2 ounces)
Salt and freshly ground pepper
Preparation
Step 1
Combine vinegar and mustard in small bowl. Gradually whisk in oil.
Step 2
Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.
