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.