Artichoke Tossed Salad (bacon, blue cheese and mustard) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Ingredients:
2 bunch(es) (1 pound each) romaine, torn |
1 pound(s) sliced bacon, diced, cooked and drained |
1 6 1/2-ounce jar(s) marinated artichoke hearts, drained and sliced |
1 4-ounce package(s) crumbled blue cheese |
1 cup(s) sliced celery |
1 medium sweet red pepper, sliced |
1 medium sweet yellow pepper, sliced |
6 tablespoon(s) cider vingar |
1/4 cup(s) chopped onion |
4 teaspoon(s) brown sugar |
4 teaspoon(s) spicy brown mustard |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1/4 cup(s) vegetable oil |
Directions:
1. In a large salad bowl, combine the first seven ingredients; cover and refrigerate. In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. With blender running, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently. Serve immediately. Yield: 20-24 servings.
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