Wednesday, June 3, 2009

Rocky Mountain Salad

1/3 cup chopped onion
3tb cider vinegar
2tsp spicy brown mustard
1/2tsp sugar
1/2tsp salt
1/4tsp black pepper
3/4 cup olive oil


2 heads romaine lettuce, torn into bite-size pieces
1 14oz can water-packed artichoke hearts, drained and quartered (I use marinated)
1 large avocado, peeled and chopped
1/2 lb. bacon, crispy cooked and crumbled
4 oz grated Parmesan cheese

In food processor 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. Whisk to thicken and set aside (I do all the above in a blender).

In a large bowl, combine lettuce, artichoke hearts, avocado, bacon, and cheese. Add enough dressing to coat. Serve immediately.

I got this recipe from Risa Powell, she made it for a ward pot luck and OH MY! It's the perfect summer salad. Thanks Risa!

1 comment:

Laura Lou said...

Risa makes such great salads. This is absolutely one of my favorites! Yum, yum. :o)