Spicy Italian Salad Recipe
Ingredients
| Salad oil | 1/2 Cup (16 tbs) | |
| 1/3 cup tarragon vinegar | ||
| Sugar | 1 Tablespoon | |
| Dried thyme | 1 Teaspoon, crushed | |
| Dry mustard | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Artichoke hearts | 1 7 Ounce, drained | |
| Romaine | 3 Cup (16 tbs) | |
| Iceberg lettuce | 3 Cup (16 tbs) | |
| 1 small sweet red or green pepper, cut in strips | ||
| 1/2 cup chopped summer sausage | ||
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Parmesan cheese | 2 Tablespoon, grated | |
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.
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.
Chef
