Rocky mountain salad

Yield: 6 Servings

Measure Ingredient
⅓ cup Chopped onion
3 tablespoons Cider vinegar
2 teaspoons Spicy brown mustard
½ teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¾ cup Olive oil
2 \N Heads romaine lettuce; torn into bite-size pieces
1 can (14-oz) water-packed artichoke hearts; drained & quartered
1 large Avocado; peeled, seeded, and cut into bite-size pieces
½ pounds Bacon; crisply cooked and crumbled
4 ounces Freshly grated Parmesan cheese

From: Cheryl Miller <csmiller@...> Date: Wed, 3 Jul 1996 18:10:23 +0000 In food process or blender, combine onion and vinegar. Process to puree onion and transfer to medium bowl. Whisk in mustard, sugar, salt and pepper. Gradually add olive oil, whisking constantly. Whick to thicken and set aside.

In large bowl, combine lettuce, artichoke hearts, avocado, bason and cheese. Add enough dressing to coat. Serve immediately. 6 servings (From Colorado Collage - Colorado Jr. League Cookbook) EAT-L Digest 2 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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