Artichoke Salad with Romaine Salad & Dressings
one 14 oz.can artichoke hearts, drained
1/2 sweet red or yellow pepper
1/4 cup pitted black olives, halved
2 tbsp. chopped fresh parsley
2 tbsp. veg oil 		1 tbsp. white wine vinegar
1/2 tsp. Dijon mustard
sat & pepper
4 inner leaves Romaine lettuce

Cut artichokes in 4 parts.Cut sweet pepper into 1-inch squares. In a bowl combine artichokes, sweet pepper and olives; add parsley and toss lightly to mix.

In a small bowl, combine oil, vinegar, mustard,salt and pepper to taste.Blend well. Pour over artichoke mixture and toss lightly. Serve in lettuce leaves. Makes 4 servings.

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