Chop, Chop Romaine Salad


  • ½ cup Canola oil
  • 1-7 oz. pkg. EarthGreens® Chopped Romaine
  • 1/3 cup Tarragon vinegar
  • 1 Tbsp. Granulated sugar
  • 1 tsp. Fresh thyme, chopped
  • 1/2 tsp. Dry mustard
  • cloves Garlic, minced
  • 1-8 oz. can Artichoke hearts, drained and quartered
  • 1 med. Red bell pepper, cut into strips
  • 1 lg. Carrot, grated
  • 1 med. Red onion, thinly sliced
  • ¼ cup Black olives, pitted
  • ¼ cup Green olives, pitted
  • ½ med. Cucumber, sliced
  • Tbsp. Romano cheese, grated
  • To taste Ground Black pepper
  • To taste Sea salt


In a medium bowl, whisk together canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Add artichoke hearts, cover, and marinate in the refrigerator 4 hours.

In a large bowl, toss EarthGreens® Chopped Romaine, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season to taste with salt and pepper. Add the marinated artichokes and toss to coat. Makes 6-8 servings.

Product Used in this Recipe:

Chopped Romaine

Crisp, Chopped Romaine

Toppers made easier. Simply open and sprinkle a little EarthGreens® Chopped Romaine here and a little there. Absolutely delicious!