Serves 2-4, as a main or a side
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.
Prepare the salad dressing. Toss with all of the ingredients except the avocado, in a large bowl. Serve and garnish each serving with slices of avocado, as well as any optional toppings that you might like.