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Easy
2 heads romaine, torn or cut into small pieces
2 carrots, finely diced
2 (14 ounce) cans artichoke hearts, drained and chopped
1 cup pitted kalamata olives
Vinaigrette:
1-1/2 cups canola oil
2/3 cup rice vinegar
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon salt
½ teaspoon pepper
Mix together vinaigrette ingredients and shake well. Pour over salad and toss.
Tags: artichokes, easy, olives, salads, VEGETARIAN
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