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Spicy Italian Salad

Chef.at.Home's picture
Ingredients
  Salad oil 1⁄2 Cup (8 tbs)
  Tarragon 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Dried thyme 1 Teaspoon, crushed
  Dry mustard 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Canned artichoke hearts 7 Ounce, drained and halved (1 Can)
  Romaine 3 Cup (48 tbs)
  Iceberg lettuce 3 Cup (48 tbs)
  Sweet red pepper/Green pepper 1 Small, cut into strips
  Chopped summer sausage 1⁄2 Cup (8 tbs)
  Sliced pitted ripe olives 1 1⁄4 Cup (20 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

In screw-top jar combine oil, vinegar, sugar, thyme, mustard, and garlic.
Cover and shake well to mix.
Pour over artichoke hearts.
Cover; marinate in refrigerator 4 to 6 hours or overnight.
In salad bowl combine romaine, iceberg lettuce, red or green pepper, summer sausage, olives, and parmesan.
Add artichokes with the dressing mixture.
Toss to coat vegetables.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Techniques: 
Marinate
Ingredient: 
Vegetable

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3.9475
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2314 Calories from Fat 1414

% Daily Value*

Total Fat 206 g317.5%

Saturated Fat 24.7 g123.5%

Trans Fat 2 g

Cholesterol 115.2 mg38.4%

Sodium 4592.3 mg191.3%

Total Carbohydrates 88 g29.3%

Dietary Fiber 21.2 g85%

Sugars 28.7 g

Protein 47 g93.6%

Vitamin A 373.7% Vitamin C 423.9%

Calcium 222.1% Iron 410%

*Based on a 2000 Calorie diet

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Spicy Italian Salad Recipe