The dressing may have too much garlic for some but the salad also tastes great with Italian dressing.

10 cups torn romaine

4 plum tomatoes, sliced (I diced mine)

1 can (14oz) water packed artichoke hearts, rinsed, drained and quartered

1 can (2 1/4oz) sliced ripe olives, drained

3 T water

3 T lemon juice

3 T olive oil

1 garlic cloves, minced

1 tsp salt

1 tsp coarsely ground pepper

1/3 cup shredded Parmesan cheese

In a large salad bowl, combine the romaine, tomatoes, artichokes and olives. In a jar with a tight fitting lid, combine the water, lemon juice, oil, garlic, salt and pepper; shake well. Pour over salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.