Spicy Italian Salad

By learen

Make the dressing the night before

Ingredients

• 1/2 c canola oil
• 1/3 c tarragon vinegar
• 1 T white sugar
• 1 t chopped fresh thyme
• 1/2 t dried mustard
• 2 cloves garlic minced
• 8 oz can artichoke hearts, drained and quartered
• 5 c romaine lettuce, rinsed, dried, and chopped
• 1 red bell pepper cut into strips
• 1 carrot grated
• 1 red onion thinly sliced
• 1/4 c black olives
• 1/4 c pitted green olives
• 1/2 cucumber sliced
• 2 T grated Romano cheese
• pepper to taste

Preparation

Step 1

In a medium container with a lid, mix oil, tarragon vinegar, sugar, thyme, mustard and garlic. Cover and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the frig at least 4 hours or overnight.

In a large bowl, toss together lettuce, bell pepper, carrot, onion, olives, cucumber and romano cheese. Season with pepper. Pour in the artichoke and marinade mix and toss to coat.