Rocky Mountain Salad
Dressing
⅓
cup onion, diced
2 teaspoons spicy brown mustard
3 tablespoons cider vinegar
½
teaspoon sugar
½
teaspoon salt
¼
teaspoon fresh black pepper
¾
cup olive oil
Salad
2 heads Romaine, torn into bite-sized pieces
1 can (14 ounces) artichoke hearts, drained and quartered
2 avocados, peeled, seeded and cut into bite-sized pieces
½
pound bacon, cooked crisp and crumbled
4 ounces parmesan
Place dressing ingredients in blender and process until well mixed.
In a large bowl, combine Romaine, artichoke hearts and avocado. Lightly coat with dressing. Garnish with bacon and parmesan. Serve immediately.
Serves eight.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.