Bacon Blue Cheese Artichoke Tossed Salad Recipe

Bacon Blue Cheese Artichoke Tossed Salad Recipe photo by Taste of Home

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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."

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Bacon Blue Cheese Artichoke Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 20-24 Servings

20 20

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

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.

Nutritional Facts 1 serving (1 cup) equals 94 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 307 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Artichoke Tossed Salad in Country Woman September/October 2000, p40