Potluck Artichoke Tossed Salad Recipe

Potluck Artichoke Tossed Salad Recipe
Potluck Artichoke Tossed Salad Recipe photo by Taste of Home
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Potluck Artichoke Tossed Salad Recipe

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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.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 bunch romaine (1 pound), torn
  • 1/2 pound sliced bacon, cooked and crumbled
  • 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.
Originally published as Artichoke Tossed Salad in The Taste of Home Cookbook 2006, p399

Nutritional Facts

1 cup: 107 calories, 9g fat (3g saturated fat), 10mg cholesterol, 333mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1 bunch romaine (1 pound), torn
  • 1/2 pound sliced bacon, cooked and crumbled
  • 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
  1. In a large salad bowl, combine the romaine, bacon, artichoke hearts, cheese, celery and sweet peppers. Cover and refrigerate until ready to serve.
  2. 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.
Originally published as Artichoke Tossed Salad in The Taste of Home Cookbook 2006, p399

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