Spicy Italian Salad

Total Time

4 Hours 30 Minutes

Servings

6

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 finely chopped garlic
• 1 (8 ounce) can artichoke hearts, drained and quartered
• 5 cups romaine lettuce - rinsed, dried, and chopped
• 1 red 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

Instructions

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 into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
2. In a large bowl, toss together lettuce, red pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.