Chopped Romaine Salad With Cannelloni Beans

• ½ head romaine, chopped
• 1 cucumber, cut in half length-wise and then thinly sliced
• 1 15-oz can cannelloni beans, drained and rinsed
• 2 cups canned or marinated artichoke hearts, chopped
• ½ cup green olives, sliced
• 1 cup salad turnips (about four), quartered and sliced
• 1 avocado, sliced

Almost Caesar salad dressing:

• Juice of 2 lemons
• ½ cup olive oil
• 2 cloves garlic, peeled and crushed
• 1 tin anchovies, drained
• 1 Tb Dijon mustard
• Salt and pepper to taste
• ¼ cup grated parmesan cheese
• Optional toppings if you want to add a crunchy texture: sunflower seeds, toasted pumpkin seeds, croutons, roasted chickpeas; I tossed on some roasted seasoned lentils.