Lemon Artichoke Romaine Salad

Ingredients

• 10 cups torn romaine
• 4 plum tomatoes, sliced
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons water
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/3 cup shredded Parmesan cheese

Direcetions

1. Place first four 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.
2. Sprinkle with cheese. Serve immediately.