- 2 teaspoons balsamic vinegar or red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/2 romaine lettuce head, torn into bite-size pieces
- 1 15 1/2-ounce can chick-peas (garbanzo beans), drained
- 1 6-ounce jar marinated artichoke hearts, drained
- 1/3 cup freshly grated Romano cheese (about 1 1/2 ounces)
- Salt and freshly ground pepper
- Combine vinegar and mustard in small bowl. Gradually whisk in oil.
- Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.