Artichoke Mushroom Salad - cooking recipe

Ingredients

Vinaigrette
3 tablespoons white wine vinegar
1/4 cup chopped sun-dried tomato
1 teaspoon white wine worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 cup olive oil
Salad
1 head romaine lettuce, chopped
2 cups croutons
2 cups fresh sliced mushrooms
1/2 cup pitted kalamata olive
1 (14 ounce) can artichoke hearts, drained quartered
1 cup parmesan cheese

Preparation

In small jar with lid, combine all vinaigrette ingredients. Shake until well mixed.
In large serving bowl, combine all salad ingredients; toss gently. Pour vinaigrette over salad; toss to coat.