Recipe Details
Ingredients
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½cupcanola oil
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⅓cuptarragon vinegar
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1tablespoonwhite sugar
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1teaspoonchopped fresh thyme
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½teaspoondry mustard
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2clovesgarlic, minced
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1(8 ounce) canartichoke hearts, drained and quartered
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5cupsromaine lettuce – rinsed, dried, and chopped
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1red bell pepper, cut into strips
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1carrot, grated
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1red onion, thinly sliced
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¼cupblack olives
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¼cuppitted green olives
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½cucumber, sliced
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2tablespoonsgrated Romano cheese
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ground black pepper to taste
Cooking Directions
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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 in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
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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 artichoke and marinade mixture; toss to coat.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories248 | |
| % Daily Value * | |
| Total Fat 21g |
27% |
| Saturated Fat 2g |
10% |
| Cholesterol 3mg |
1% |
| Sodium 462mg |
20% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 4g |
13% |
| Total Sugars 5g |
|
| Protein 4g |
7% |
| Vitamin C 44mg |
49% |
| Calcium 66mg |
5% |
| Iron 1mg |
6% |
| Potassium 258mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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