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Old 07-25-2012, 10:09 AM
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Default Artichoke Tossed Salad

Artichoke Tossed Salad
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 to 24 servings.
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