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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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