Potluck Artichoke Tossed Salad Recipe

Potluck 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. For a lighter version, I use less oil and a sugar substitute for the dressing and toss in turkey bacon.

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Potluck Artichoke Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 10-12 Servings

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Ingredients

1 bunch romaine (1 pound), torn
1/2 pound sliced Wright® Brand Bacon, cooked and crumbled

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1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
1/2 cup crumbled blue cheese
1/2 cup sliced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
3 tablespoons cider vinegar
2 tablespoons chopped onion
2 teaspoons brown sugar
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

Directions

In a large salad bowl, combine the romaine, bacon, artichoke hearts, cheese, celery and sweet peppers. Cover and refrigerate until ready to serve.
In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. While processing, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently to coat. Serve immediately. Yield: 10-12 servings.

Nutritional Facts 1 cup equals 107 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 333 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Artichoke Tossed Salad in The Taste of Home Cookbook , p399

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.