Ingredients
- 1/2 cup canola oil
- 1/3 cup tarragon vinegar
- 1 tablespoon white sugar
- 1 teaspoon chopped fresh thyme
- 1/2 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
- 1/4 cup black olives
- 1/4 cup pitted green olives
- 1/2 cucumber, sliced
- 2 tablespoons grated Romano cheese
- ground black pepper to taste
Description
A Marinated Artichoke Dressing And Two Types Of Olives Are The Highlight Of This Zesty Romaine Lettuce Salad.
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