How to Make Spicy Italian Salad - A Step-by-Step Guide

Spicy Italian salad is a delicious and refreshing dish that is perfect for those hot summer days when you want something light and flavorful. This salad is filled with vibrant colors and bold flavors, making it an excellent side dish for your next barbecue or gathering. It is also simple to prepare, making it a great option for a quick and easy weeknight dinner.

One of the best things about this salad is its versatility. You can customize it to your taste preferences by adjusting the ...

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Ingredients

  • ½ cup canola oil
  • ⅓ 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

Information

  • Prep Time: 30 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 30 mins
  • Servings: 6

  • 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 in mixture, cover, and marinate in the refrigerator, at least 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 artichoke and marinade mixture; toss to coat.
  • Nutrition

    248 cal.

    • Total Fat: 21g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 462mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 44mg
    • Calcium: 66mg
    • Iron: 1mg
    • Potassium: 258mg