Robert Redford'S Terrific Green Olive Salad - cooking recipe

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

Preparation

Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. Drain and chill.
Combine artichoke hearts, romaine lettuce, bean sprouts and olives.
In small jar with tight-fitting lid, combine oil, red wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.
Just before serving, pour over salad and toss until well coated.
Robert likes it with barbecued steak or grilled rainbow trout. Enjoy!