Spicy Italian Salad
|Salad oil||1⁄2 Cup (8 tbs)|
|Tarragon||1⁄3 Cup (5.33 tbs)|
|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|
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.