Salad- 2 bunches romaine lettuce, torn into pieces
- 1 can water-packed artichoke hearts, drained and quartered
- 1 can hearts of palm, drained
- 2 oz. crumbled blue cheese
- 6 slices bacon cooked crisp and crumbled
Dressing- 1/4 small onion, chopped
- 3 tbls. cider vinegar
- 2 tsp. spicy brown mustard
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 c. vegetable oil
| Puree onion with vinegar in blender. Blend in mustard, sugar, salt and pepper. Gradually add oil in thin, steady stream and continue beating until thick. Mix in lettuce, hearts of palm, artichokes, blue cheese and bacon in serving bowl. Toss with dressing to taste and serve. Makes 8 generous servings.
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