Robert Redford's Terrific Green Olive Salad

Ingredients

• 9 ounces frozen artichoke hearts
• 1 cup boiling water
• 1 head romaine lettuce, torn up
• 1 cup mung bean sprouts
• 1 cup pimento stuffed olive

Dressing

• 1/2 cup olive oil (or vegetable oil)
• 1/4 cup red wine vinegar (or 3 tablespoons fresh lemon juice)
• 4 teaspoons fresh dill, chopped
• 1 tablespoon chopped fresh parsley
• 1 1/2-2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

   Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. Drain and chill.

2. 2

   Combine artichoke hearts, romaine lettuce, bean sprouts and olives.

3. 3

   In small jar with tight-fitting lid, combine oil, red wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.

4. 4

   Just before serving, pour over salad and toss until well coated.

5. 5

   Robert likes it with barbecued steak or grilled rainbow trout. Enjoy!