Recipe - Jackson Salad

One fourth cup Bacon; crisp & crumbled
1 cn (14oz) artichoke hearts;
drained and chopped
1 cn (14oz) hearts of palm;
drained and chopped
One fourth cup Green onions; finely chopped
2 tablespoon Parsley; finely chopped
2 Cloves garlic; pressed
1 ounce Fresh lemon juice
3 ounce Salad oil
One fourth pound Bleu cheese; crumbled
Salt and pepper; to taste
Romaine lettuce

Date: Wed, 13 Mar 1996 17:48:47 0000

From: "msflaxen@netcom.com" msflaxen@netcom.com

Recipe By: Calif Home Economics Teachers in "Party Foods"
Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl,
combine chopped artichoke hearts, hearts of palm, onions and parsley. Add
garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well,
cover and refrigerate. Wash and dry romaine lettuce and tear leaves into
small pieces. To serve, mix chilled ingredients with romaine and serve on
chilled salad plates.

Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g
Carbohydrate; 23mg Cholesterol; 443mg Sodium

NOTES : "This salad won a $25,000 prize in a cooking contest. It can be
served as a great beginning or even as a main dish salad."

MCRECIPE@MASTERCOOK.COM

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