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Spicy Italian Salad

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Make the dressing the night before

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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

Details

Preparation time 240mins
Cooking time 250mins

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.

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