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Spicy Italian Salad
SUBMITTED BY:
Diana
PHOTO BY:
POLARBEE
"Requests for this salad are never ending at any gathering!!!"
RECIPE RATING:
Read Reviews
(35)
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PREP TIME
30 Min
READY IN
4 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Jan. 13, 2004 by
GINAH1
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GINAH1
Jan. 13, 2004
This was awesome with an Italian meal!
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15 users found this review helpful
This was awesome with an Italian meal!
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Reviewed on Apr. 27, 2005 by COLAC
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COLAC
Apr. 27, 2005
I wanted a special salad to accompany the pasta dinner I made for my father-in-law's 90th birthday and I'm thrilled to have found this tasty recipe! So many salads are forgettable, but this one stands out; everyone loved it. For maximum dresing flavor, be sure to drain the artichoke hearts really well. I placed each piece upside down on a paper towel and pressed down lightly to remove as much liquid as possible. I also added some mozzarella fresca (fresh, marinated mozzarella balls) just before serving. This one gets a rave review from my family!
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11 users found this review helpful
I wanted a special salad to accompany the pasta dinner I made for my father-in-law's 90th...
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Reviewed on Jan. 1, 2006 by
NikkysNiche
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NikkysNiche
Jan. 1, 2006
Per my preference, I used olive oil instead of canola oil. I omitted the red peppers and carrots, and added cherry tomatoes, sliced in half. I also added a little bit of table salt. I also used all black olives instead of green and black. As another reviewer suggested, I marinated ALL the vegetables (minus the lettuce of course) together and then tossed right before we ate dinner. I topped with homemade croutons. It was delicious! I served with lasagna, and many guests had second helpings of salad, rare!
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10 users found this review helpful
Per my preference, I used olive oil instead of canola oil. I omitted the red peppers and...
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Reviewed on Feb. 10, 2005 by
1SUNNYGIRL
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1SUNNYGIRL
Feb. 10, 2005
Very tasty and hearty salad. I chopped all of the vegetables in advance (adding tomatoes) and marinated them ALL in the dressing and tossed with lettuce right before serving. I will be making this salad again!
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10 users found this review helpful
Very tasty and hearty salad. I chopped all of the vegetables in advance (adding tomatoes) and...
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Reviewed on Jan. 13, 2004 by TINYDOT
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TINYDOT
Jan. 13, 2004
This took awhile to prepare but it was really worth it! The artichoke dressing was wonderful! I left out the carrot and added a green pepper and some crumbled blue cheese. We also added some pepperoni to make it a complete meal rather than a side dish.
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9 users found this review helpful
This took awhile to prepare but it was really worth it! The artichoke dressing was wonderful!...
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Reviewed on Jan. 13, 2004 by GOGOLF
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GOGOLF
Jan. 13, 2004
A good salad, however, not very unique. The artichokes had the most flavour from the marinade and the rest of the salad was rather ordinary. I guess I missed something in the "spicey" part. I would use this recipe as a base but would certainly add more herbs, spices to zip it up.
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9 users found this review helpful
A good salad, however, not very unique. The artichokes had the most flavour from the marinade...
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Reviewed on Nov. 9, 2004 by SABLESMOM
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SABLESMOM
Nov. 9, 2004
This salad is wonderful to make ahead in containers of each ingredient and mixed at a dinner/party. It really is impressive to watch being mixed, of course, when you taste this salad you can't help but wonder where it's been all your life. It is FABULOUS!
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8 users found this review helpful
This salad is wonderful to make ahead in containers of each ingredient and mixed at a...
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Reviewed on Jul. 3, 2005 by gutenapetit
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gutenapetit
Jul. 3, 2005
Wow, this was every bit as good as the other reviewers say it is! I served it with lasagna for a large crowd; everyone loved it! Definitely a keeper!
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7 users found this review helpful
Wow, this was every bit as good as the other reviewers say it is! I served it with lasagna...
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Reviewed on Jun. 21, 2005 by RUTH
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RUTH
Jun. 21, 2005
Made a double batch for our 8 person Gourmet Club and everyone loved it including my 2 grown boys who finished up the leftovers when I got home. The only change I made was to use half extra virgin olive oil. My husband and boys have requested I definitely make this again!
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7 users found this review helpful
Made a double batch for our 8 person Gourmet Club and everyone loved it including my 2 grown...
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Reviewed on Jan. 29, 2005 by
JDVMD
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JDVMD
Jan. 29, 2005
Not too bad. I didn't have any cucumbers so I left them out. Looked pretty.
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7 users found this review helpful
Not too bad. I didn't have any cucumbers so I left them out. Looked pretty.
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