Bacon Blue Cheese Artichoke Tossed Salad Recipe

4 2 1
Bacon Blue Cheese Artichoke Tossed Salad Recipe
Bacon Blue Cheese Artichoke Tossed Salad Recipe photo by Taste of Home
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Bacon Blue Cheese Artichoke Tossed Salad Recipe

Read Reviews
4 2 1
Publisher Photo
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."
Recommended: Our Best Bacon Recipes
MAKES:
20-24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
20-24 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 94 calories, 8g fat (3g saturated fat), 9mg cholesterol, 307mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
Originally published as Artichoke Tossed Salad in Country Woman September/October 2000, p40

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Reviews forBacon Blue Cheese Artichoke Tossed Salad

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MY REVIEW
wrenjen523 User ID: 7407554 103150
Reviewed Dec. 2, 2013

"I made some significant changes. 1. I didn't have any onion or peppers in the house, so none ended up in the salad, 2. I don't like any sugar or sugar substitutes if I can avoid them, so I just left them out, 3. I had a can of black olives I threw it in, 4. Finally, instead of oil I used a bit of the marinade that artichokes were in. It is fairly good. I agree that it serves more like 10-12 than 20-24 unless we're talking about small small tastes."

MY REVIEW
HBcook User ID: 2966570 203832
Reviewed Dec. 26, 2008

"Great salad but it doesn't served anywhere near the 20-24. I halved the recipe for 5 of us and it could have served 6. easy to make and good flavor."

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