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Spicy Italian Salad

Makes 6 Servings
  • 1/2 C canola oil
  • 1/3 C tarragon vinegar
  • 1 T white sugar
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. dry mustard
  • 2 cloves garlic, minced
  • 1 (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
  • ground black pepper to taste

  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 bell 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.

 

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