1 / 1
Swipe left or right
More recipes
More recipes
Scroll down
Full recipe details
Full recipe details
Tap
Toggle menu
Toggle menu
Tap anywhere to continue
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.