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Uptown Bluegrass Salad
Crisp romaine lettuce forms the base of this hearty, texture-rich salad. Salty crumbled bacon and tender artichoke hearts add deep, savory notes to every bite. Creamy avocado pieces and freshly grated Parmesan cheese bring a rich finish that balances the bright flavors. A homemade spicy mustard and cider vinegar dressing ties everything together with a sharp, tangy kick. Serve it immediately as a robust lunch or a satisfying side dish for dinner.
Ingredients
- 1 lb. bacon, cooked and crumbled
- 2 heads romaine lettuce, torn
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1 large avocado, cut into bite-size pieces
- 6 oz. freshly grated Parmesan cheese
- ⅓ cup chopped onion 3 Tbsp. cider vinegar
- 2 tsp. spicy brown mustard ½ tsp. sugar ½ tsp. salt
- ¼ tsp. freshly ground pepper ¾ cup olive oil
Instructions
- 1Place the crumbled bacon, torn romaine lettuce, chopped artichoke hearts, avocado pieces, and grated Parmesan cheese into a large bowl. Drizzle the spicy mustard dressing over the top and toss gently to coat the ingredients. Serve right away.
- 2Combine the chopped onion, cider vinegar, spicy brown mustard, sugar, salt, and black pepper in a food processor. Blend the mixture until smooth. Leave the machine running and slowly pour the olive oil through the feed tube until the dressing is fully blended.