Title: Rocky Mountain Salad
Categories: Salad
Yield: 6 Servings

1/3 c Chopped onion
3 tb Cider vinegar
2 ts Spicy brown mustard
1/2 ts Sugar
1/2 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Olive oil
2 Heads romaine lettuce; torn
-into bite-size pieces
1 cn (14-oz) water-packed
-artichoke hearts; drained
-& quartered
1 lg Avocado; peeled, seeded,
-and cut into bite-size
-pieces
1/2 lb Bacon; crisply cooked and
-crumbled
4 oz Freshly grated Parmesan
-cheese

From: Cheryl Miller

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)

EAT-L Digest 2 July 96

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