Description
Requests for this salad are never ending at any gathering!!!
Ingredients
- ½ cup canola oil
- ⅓ cup tarragon vinegar
- 1 tablespoon white sugar
- 1 teaspoon chopped fresh thyme
- ½ 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
- ¼ cup black olives
- ¼ cup pitted green olives
- ½ cucumber, sliced
- 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 into the mixture
- cover
- and marinate in the refrigerator 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 the artichoke and marinade mixture
- and toss to coat.
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Servings: 6