Bacon Blue Cheese Artichoke Tossed Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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It's a cinch to mix this zesty salad together for a potluck. It'll feed a crowd and then some, attests Karin Graw from Hudson, Wisconsin. For a lighter version, I use less oil and a sugar substitute for the dressing and toss in turkey bacon. Either way, it tastes great. Ingredients:
2 bunches (1 pound each) romaine, torn |
1 pound sliced bacon, diced, cooked and drained |
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced |
1 package (4 ounces) crumbled blue cheese |
1 cup sliced celery |
1 medium sweet red pepper, sliced |
1 medium sweet yellow pepper, sliced |
6 tablespoons cider vinegar |
1/4 cup chopped onion |
4 teaspoons brown sugar |
4 teaspoons spicy brown mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup 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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