Name: Spicy Italian Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Canola oil - ½ cup; Tarragon vinegar - ⅓ cup; White sugar - 1 tablespoon; Chopped fresh thyme - 1 teaspoon; Dry mustard - ½ teaspoon; Garlic, minced - 2 cloves; Artichoke hearts, drained and quartered - 1 (8 ounce) can; Romaine lettuce - rinsed, dried, and chopped - 5 cups; Red bell pepper, cut into strips - 1; Carrot, grated - 1; Red onion, thinly sliced - 1; Black olives - ¼ cup; Pitted green olives - ¼ cup; Cucumber, sliced - ½; Grated Romano cheese - 2 tablespoons; Ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Italian Salad

1. Canola oil - ½ cup

2. Tarragon vinegar - ⅓ cup

3. White sugar - 1 tablespoon

4. Chopped fresh thyme - 1 teaspoon

5. Dry mustard - ½ teaspoon

6. Garlic, minced - 2 cloves

7. Artichoke hearts, drained and quartered - 1 (8 ounce) can

8. Romaine lettuce - rinsed, dried, and chopped - 5 cups

9. Red bell pepper, cut into strips - 1

10. Carrot, grated - 1

11. Red onion, thinly sliced - 1

12. Black olives - ¼ cup

13. Pitted green olives - ¼ cup

14. Cucumber, sliced - ½

15. Grated Romano cheese - 2 tablespoons

16. Ground black pepper to taste - 2 tablespoons

How to cook deliciously - Spicy Italian Salad

1. Stage

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. Stage

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.