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