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Jackson Salad
Recipe By : Calif Home Economics Teachers in "Party Foods"
Serving Size : 6 Preparation Time :0:20
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1/4 cup bacon -- crisp & crumbled
1 14 oz can artichoke hearts -- drained and chopped
1 14 oz can hearts of palm -- drained and chopped
1/4 cup green onions -- finely chopped
2 tablespoons parsley -- finely chopped
2 cloves garlic -- pressed
1 ounce fresh lemon juice
3 ounces salad oil
1/4 pound bleu cheese -- crumbled
salt and pepper -- to taste
romaine lettuce
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.
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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."
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