Jackson salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Bacon; crisp & crumbled |
| 1 | can | (14-oz) artichoke hearts; drained and chopped |
| 1 | can | (14-oz) hearts of palm; drained and chopped |
| ¼ | cup | Green onions; finely chopped |
| 2 | tablespoons | Parsley; finely chopped |
| 2 | Cloves garlic; pressed | |
| 1 | ounce | Fresh lemon juice |
| 3 | ounces | Salad oil |
| ¼ | pounds | Bleu cheese; crumbled |
| Salt and pepper; to taste | ||
| Romaine lettuce | ||
Directions
Date: Wed, 13 Mar 1996 17:48:47 0000 From: "msflaxen@..." <msflaxen@...> Recipe By: Calif Home Economics Teachers in "Party Foods" Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl, combine chopped artichoke hearts, hearts of palm, onions and parsley. Add garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well, cover and refrigerate. Wash and dry romaine lettuce and tear leaves into small pieces. To serve, mix chilled ingredients with romaine and serve on chilled salad plates.
Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g Carbohydrate; 23mg Cholesterol; 443mg Sodium NOTES : "This salad won a $25,000 prize in a cooking contest. It can be served as a great beginning or even as a main dish salad." MC-RECIPE@...
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