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