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 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.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!