Spicy Italian Salad61 Reviews
- Prep: 30 min
- Ready In: 4 hr 30 min
“Requests for this salad are never ending at any gathering!!!” - by Diana
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 248 cal
- 21.1 g
- 13.2 g
Based on a 2,000 calorie diet
Reviews (61)Rate This Recipe
"I wanted a special salad to accompany the pasta dinner I made for my father-in-law's 90th birthday and I'm thrilled to have found this tasty recipe! So many salads are forgettable, but this one stand..." See mores out; everyone loved it. For maximum dresing flavor, be sure to drain the artichoke hearts really well. I placed each piece upside down on a paper towel and pressed down lightly to remove as much liquid as possible. I also added some mozzarella fresca (fresh, marinated mozzarella balls) just before serving. This one gets a rave review from my family!"
"Per my preference, I used olive oil instead of canola oil. I omitted the red peppers and carrots, and added cherry tomatoes, sliced in half. I also added a little bit of table salt. I also used al..." See morel black olives instead of green and black. As another reviewer suggested, I marinated ALL the vegetables (minus the lettuce of course) together and then tossed right before we ate dinner. I topped with homemade croutons. It was delicious! I served with lasagna, and many guests had second helpings of salad, rare!"
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