Spicy Italian Salad
Description
A marinated artichoke dressing and two types of olives are the highlight of this zesty romaine lettuce salad.
Ingredients
•
1/2 cup canola oil
•
1/3 cup tarragon vinegar
•
1 tablespoon white sugar
•
1 teaspoon chopped fresh thyme
•
1/2 teaspoon dry mustard
•
2 cloves garlic, minced
•
1 (8 ounce) can artichoke hearts, drained and quartered
•
5 cups romaine lettuce - rinsed, dried, and chopped
•
1 red bell pepper, cut into strips
•
1 carrot, grated
•
1 red onion, thinly sliced
•
1/4 cup black olives
•
1/4 cup pitted green olives
•
1/2 cucumber, sliced
•
2 tablespoons grated Romano cheese
•
ground black pepper to taste
Directions
1
In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.