Spicy Italian Salad

Vanessa Womack

By
@vwomack

I found this recipe in a magazine and tried it out at Christmas last year. ( we do an Italian Christmas dinner since everyone is tired of turkey after Thanksgiving)
This was a huge hit!

The list of ingredients seems long but its easy to put together


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Rating:

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Serves:

8-10

Prep:

1 Hr 30 Min

Method:

Refrigerate/Freeze

Ingredients

1/2 c
canola oil
1/3 c
tarragon vinegar
1 Tbsp
white sugar
1 tsp
chopped fresh thyme
1/2 tsp
dry mustard
2 clove
garlic, minced
8 oz
can artichoke hearts, drained and quartered
5 c
romaine lettuce, 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 Tbsp
grated romano cheese
ground black pepper to taste

Directions Step-By-Step

1
In a medium container with a lid, mix canola, tarragon vinegar, sugar, thyme, dry mustard and garlic
Cover and shake until well blended
Place artichoke hearts in the mixture; cover and marinate for at least 4 hrs or overnight
2
In a large bowl, toss remaining ingredients
Pour in artichoke mixture and toss to coat

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy