Soups, Salads & Sauces
1/3 cup Chopped onion
3 Tbs Cider vinegar
2 tsp Spicy brown mustard
1/2 tsp Sugar
1/2 tsp Salt
1/4 tsp Black pepper, fresh-ground
3/4 cup Olive oil
2 heads Romaine lettuce, torn into bite-size pieces
1 ea 14-ounce can water-packed artichoke hearts, drained and quartered
1 ea Large avocado, peeled, seeded, and cut into bite-size pieces
1/2 lb Bacon, cooked & crumbled
4 oz Parmesan cheese, freshly grated
From Juli Parrott's Colorado Collage cookbook, January, 2018.
In a 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.