Ingredients
10 cups torn romaine4 plum tomatoes, chopped1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained1 can (2-1/4 ounces) sliced ripe olives, drained3 tablespoons water3 tablespoons lemon juice3 tablespoons olive oil2 garlic cloves, minced1 teaspoon salt1 teaspoon coarsely ground pepper1/3 cup shredded Parmesan cheese
Preparation
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.
