JACKSON SALAD

Dressing:

Puree onion with vinegar in food processor. Blend in mustard, sugar and pepper. Gradulally add oil in thin, steady stream and continue beating until thick.

Salad:

Cook bacon in microwave until crisp. Drain on paper towels. Cool completely. Crumble.

Mix lettuce, hearts of palm, artichokes, blue cheese and bacon in serving bowl. Toss with dressing to taste and serve.

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