Recipe - Rocky Mountain Salad

1/3 cup Chopped onion
3 tablespoon Cider vinegar
2 teaspoon Spicy brown mustard
One half teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
Three fourths cup Olive oil
2 Heads romaine lettuce; torn
into bitesize pieces
1 cn (14oz) waterpacked
artichoke hearts; drained
& quartered
1 lg Avocado; peeled, seeded,
and cut into bitesize
pieces
One half pound Bacon; crisply cooked and
crumbled
4 ounce Freshly grated Parmesan
cheese

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

Date: Wed, 3 Jul 1996 18:10:23 +0000
In food process 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. Whick to thicken and
set aside.

In large bowl, combine lettuce, artichoke hearts, avocado, bason and
cheese. Add enough dressing to coat. Serve immediately. 6 servings

(From Colorado Collage Colorado Jr. League Cookbook)

EATL Digest 2 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.