By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys

In this salad, the tangy, brine-cured Greek olives add a lot of zip.  Serve with a bowl of soup for lunch or as a starter or side dish at dinner.

Ingredients:

2     Heads Romaine lettuce, washed and torn
1     Bunch Spinach, washed and stems removed
1     Carrot, grated
1     11.5 oz. can of water packed artichoke Hearts, drained and torn into pieces
1     Cup pitted kalamata olives
3     Ripe medium tomatoes, cut into wedges
2     Cups Imus Ranch seasoned croutons
       Imus House Vinaigrette, to taste

Preparation Time: 15 minutes

Combine the romaine, spinach, and carrot in a large salad bowl. Top with the artichokes and olives, garnish with the tomato wedges and croutons, and pass the vinaigrette on the side.

Makes 6 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.