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Bacon Blue Cheese Artichoke Tossed Salad

 Bacon Blue Cheese Artichoke Tossed Salad
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."
20-24 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Bacon Blue Cheese Artichoke Tossed Salad (continued)

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.