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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/2	cup		963.56	0.0	0.0	109.0
tarragon vinegar	1/3	cup		-	-	-	-
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
artichoke heart	1	can	drained quartered	-	-	-	-
romaine lettuce	5	cups	rinsed dried chopped	39.95	7.7315	2.8905	0.705
red bell pepper	1		cut	-	-	-	-
carrot	1		grated	52.48	12.2624	1.1904	0.3072
red onion	1		sliced	64.0	14.944	1.76	0.16
black olive	1/4	cup		-	-	-	-
green olive	1/4	cup	pitted	-	-	-	-
cucumber	1/2		sliced	-	-	-	-
romano cheese	2	tablespoons	grated	-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.