Spicy Italian Salad


Requests for this salad are never ending at any gathering!!!

Prep Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
6 servings


  • ½ cup canola oil

  • cup tarragon vinegar

  • 1 tablespoon white sugar

  • 1 teaspoon chopped fresh thyme

  • ½ teaspoon dry mustard

  • 2 cloves garlic, minced

  • 1 (8 ounce) can artichoke hearts, drained and quartered

  • 5 cups romaine lettuce - rinsed, dried, and chopped

  • 1 red bell pepper, cut into strips

  • 1 carrot, grated

  • 1 red onion, thinly sliced

  • ¼ cup black olives

  • ¼ cup pitted green olives

  • ½ cucumber, sliced

  • 2 tablespoons grated Romano cheese

  • ground black pepper to taste


  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.

  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.

Nutrition Facts (per serving)

248 Calories
21g Fat
13g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 248
% Daily Value *
Total Fat 21g 27%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 462mg 20%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 4g
Vitamin C 44mg 222%
Calcium 66mg 5%
Iron 1mg 6%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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