Lindas Italian Salad With Spicy Italian Dressing Recipes

Steps:

• 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.

Steps:

• Salad:.
• Add greens to a lg. salad bowl. Mix well.
• Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands.
• Season with salt and pepper.
• Make dressing.
• Makes 8 servings.
• Dressing:.
• Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk.
• Add to salad mix right before serving, and mix well with salad forks.
• Add Parmigiano Reggiano, if using.
• Top with croutons, and serve.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
• Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
• Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.