Rocky Mountain Salad
Kristine Foley
ingredients
- 1/3 cup chopped onion
- 3Tbl. cider vinegar
- 2 tsp. spicy brown mustard
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup olive oil
- 2 heads Romaine, torn
- 1 large avacado
- 1 14oz can artichoke hearts
- 1/2 lb crispy cooked bacon, crumbled
- 4 oz grated parmesan
directions
- 1
In a blender, combine onion and vinegar and puree. Transfer to a bowl and whisk in mustard, sugar, salt and pepper. Gradually add olive oil. Whisk to thicken.
- 2
In a large bowl, combine lettuce, artichoke hearts, avacado, bacon and cheese. Add dressing and toss.
Source: Kristine Foley
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