Spicy Italian Salad

Name: Spicy Italian Salad
Total time: 270
Yield: 6
Ingredients: 0.5 cup canola oil; 0.33333298563957 cup tarragon vinegar; 1 tablespoon white sugar; 1 teaspoon chopped fresh thyme; 0.5 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; 0.25 cup black olives; 0.25 cup pitted green olives; 0.5 cucumber, sliced; 2 tablespoons grated Romano cheese; ground black pepper to taste

Recipe by Diane Sniffen from allrecipes.com

Lunch 5 Hr. 30 Mins.

Ingredients

6 servings

•

0.5 cup canola oil
•

0.33333298563957 cup tarragon vinegar
•

1 tablespoon white sugar
•

1 teaspoon chopped fresh thyme
•

0.5 teaspoon dry mustard
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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
•

0.25 cup black olives
•

0.25 cup pitted green olives
•

0.5 cucumber, sliced
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2 tablespoons grated Romano cheese
•

ground black pepper to taste

Instructions

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.
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.