Rocky mountain salad
6 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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, .