Rocky Mountain Salad

Course : Salads
Serves: 6
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1/3 cup chopped onion
3 tablespoons cider vinegar
2 teaspoons spicy brown mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
2 medium romaine lettuce -- torn in bite size -- pieces
14 ounces water-packed artichoke hearts -- drained and quartered
1 large avocado -- peeled, seeded, cut -- in small pieces
1/2 pound bacon -- crisply cooked and -- crumbled
4 ounces freshly grated parmesan cheese

Preparation / Directions:

In food processor or blender, combine onion and vinegar. Process to puree onion and transfer to medium bowl. Whisk in mustard, sugar, salt and pepper. Gradually add olive oil, whisking constantly. Whisk to thicken and set aside. In large bowl, combine lettuce, artichoke hearts, avocado, bacon, and cheese. Add enough dressing to coat. Serve immediately.


Nutritional Information:

554 Calories (kcal); 51g Total Fat; (80% calories from fat); 17g Protein; 11g Carbohydrate; 32mg Cholesterol; 806mg Sodium

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