A marinated artichoke dressing and two types of olives are the highlight of this zesty romaine lettuce salad.
Preparation Time
30 mins
Total Time
30 mins
Calories
248 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon white sugar
ground black pepper to taste
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
1 carrot, grated
2 tablespoons grated Romano cheese
½ cup canola oil
¼ cup pitted green olives
¼ cup black olives
1 red onion, thinly sliced
½ cucumber, sliced
½ teaspoon dry mustard
1 red bell pepper, cut into strips
1 (8 ounce) can artichoke hearts, drained and quartered
⅓ cup tarragon vinegar
5 cups romaine lettuce - rinsed, dried, and chopped
