1 C salad oil
1/3 C tarragon vinegar
1 Tbsp. sugar
1 tsp. dried thyme, crushed
1/2 tsp. dry mustard
1 small clove garlic, minced
1 7-ounce can artichoke hearts, drained and halved
3 C torn romaine
3 C torn iceberg lettuce
1 small sweet red or green pepper, cut in strips
1/2 C chopped summer sausage (optional)
1/4 C sliced pitted ripe olives
2 Tbsp. grated parmesan cheese
In a screw-top jar combine oil, vinegar, sugar, thyme, mustard, and
garlic. Cover, shake well to mix. Pour over artichoke hearts.
Cover; marinate in refrigerator 4 to 6 hours or overnight.
In salad bowl combine romaine, iceberg lettuce,
red or green pepper, summer sausages, olives, and parmesan. Add artichokes
with the dressing mixture. Toss to coat vegetables. Makes 6
servings.
Source: All Time Favorite Salad Recipes |
