Spicy Italian Salad Recipe - Allrecipes.com
Spicy Italian Salad Recipe
  • READY IN 4+ hrs

Spicy Italian Salad

Recipe by  

"Requests for this salad are never ending at any gathering!!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins

    4 hrs 30 mins


  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. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
  2. 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 More Reviews

Most Helpful Positive Review
Jan 01, 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!

Most Helpful Critical Review
Nov 29, 2010

Very Nice! For those wondering about tarragon vinegar, Heinz makes a very popular brand. But if you can't find it, you can make your own but it can take between 2 and 3 weeks. Recipes can be found for it if you Google it. I don't think It'd be as good with plain vinegar. To up the spiciness that everyone said it lacked, I did add about a 1/2 tsp. red pepper flakes to just the oil 4 days before putting together the salad. It certainly added to the "spiciness" and it has one heck of a kick! I probably could have gotten away with just 1/4 tsp or letting it sit for fewer days. I will do that again, when I make it the next time! I also added Yancy's Peppadew cheese (a local mildly spicy sweet pepper cheese), mozzarella, and capocollo ham. We did leave out the carrots because we don't care for raw carrots. It might be really good with roasted red peppers and maybe some mushrooms and a couple of shakes of Italian seasoning in it too. Can't wait to taste this after it has sat for a night! I'm hoping this won't get gobbled up tomorrow, this is one dish that won't get tossed out; I'd love leftovers of this! WOW! OK.....UPDATE: NOT A GREAT LEFTOVER MEAL!!!! It did taste wonderful that day. This salad doesn't get better as it gets older. if it doesn't get ate the day you add the lettuce, you will only ending up tossing it out. So think about how much might get eaten that day because it might just end up being a waste of money!

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!

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!

Feb 03, 2007

This salad was a great "hit" with our neighbors and they have all asked me to make it again or give them the recipe. I made a few changes as suggested by previous reviews. I used olive oil instead of canola, added more veggies (and definitely more garlic), marinated the carrots and black olives with the artichokes, added gourmet mozzarella cut into bite size pieces and put more grated Romano cheese on top of the salad when serving. I wasn't too sure about "chopping" the lettuce, so, I just tore it into bite size pieces. I am making it again today (one week later) and will add more artichokes. This is definitely a recipe I will keep, but with the changes.

Jan 13, 2004

This was awesome with an Italian meal!

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.

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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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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