Spicy Italian Salad

Ingredients

• 8 ounce artichoke hearts drained quartered canned
• 0.3 cup olives black
• 0.5 cup canola oil 
• 1  carrots grated
• 0.5  cucumber sliced
• 0.5 teaspoon mustard dry
• 1 teaspoon thyme leaves fresh chopped
• 2 cloves garlic minced
• 0.3 cup olives green pitted
• 6 servings ground pepper black to taste
• 1  bell pepper red cut into strips
• 1  onion red thinly sliced
• 5 cups romaine lettuce dried rinsed chopped
• 2 tablespoons romano cheese grated
• 0.3 cup tarragon vinegar 
• 1 tablespoon sugar white

Equipment

• bowl

Directions

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.
2. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
3. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper.
4. Pour in the artichoke and marinade mixture, and toss to coat.