Spicy Italian Salad

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

What You Need