Artichoke, Romaine and Cherry Tomato Salad

• 2 (6 ounce) jars marinated artichoke hearts, drained
• 14 cup balsamic vinegar
• 2 tablespoons chopped fresh chives (I omitted these because I didn't have them(turned out okay) or 2 tablespoons green onion tops (I omitted these because I didn't have them(turned out okay)
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse-grained Dijon mustard
• 2 teaspoons honey
• 5 tablespoons mayonnaise
• 12 cup extra virgin olive oil
• 12 cups torn romaine lettuce (I used baby spinach)
• 1 small red onion, thinly sliced (I used much more red onion than this)
• 2 cups cherry tomatoes, halved (I used roma tomatoes)
• parmesan cheese, freshly grated (optional)

1. Mince 1 jar artichoke hearts in processor.
2. Mix in next 5 ingredients.
3. Transfer mixture to large bowl.
4. Add mayonnaise; whisk until smooth.
5. Gradually whisk in oil.
6. Cover; chill dressing for at least 30 minutes to allow flavors to develop.
7. (Can be made 3 days ahead.
8. Cover; keep chilled.)
9. Meanwhile, allow red onions to soak in ice-cold water to take out some of the"bite," if your onions are bitter or very strong.
10. (This only takes about 30 minutes).
11. Combine greens, onions and tomatoes in bowl.
12. Toss with enough dressing to coat.
13. Top with remaining artichokes and Parmesan.

balsamic vinegar, fresh chives, lemon juice, coarsegrained dijon, honey, mayonnaise, extra virgin olive oil, torn romaine lettuce, red onion, cherry tomatoes, parmesan cheese

Taken from www.food.com/recipe/artichoke-romaine-and-cherry-tomato-salad-36332 (may not work)