Ingredients

2 6-ounce jars marinated artichoke hearts, drained

1/4 cup balsamic vinegar

2 tablespoons chopped fresh chives or green onion tops

1 tablespoon fresh lemon juice

1 tablespoon coarse-grained Dijon mustard

2 teaspoons honey

5 tablespoons mayonnaise

1/2 cup extra-virgin olive oil

• 12 cups torn romaine lettuce
• 1 small red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• Parmesan cheese, freshly grated

Description

'I Often Don't Have The Energy To Cook A Big Meal, But I Keep My Dinners From Being Boring By Preparing Interesting Fresh Salads,' Says Terry...

View Full Recipe