BACON BLUE CHEESE ARTICHOKE TOSSED SALAD

Bacon Blue Cheese Artichoke Tossed Salad image

It's a cinch to mix this zesty salad together for a potluck. "It'll feed a crowd and then some," attests Karin Graw from Hudson, Wisconsin. "For a lighter version, I use less oil and a sugar substitute for the dressing and toss in turkey bacon. Either way, it tastes great."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 20-24 servings.

Number Of Ingredients 14

Ingredients

2 bunches (1 pound each) romaine, torn
1 pound sliced bacon, diced, cooked and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (4 ounces) crumbled blue cheese
1 cup sliced celery
1 medium sweet red pepper, sliced
1 medium sweet yellow pepper, sliced
6 tablespoons cider vinegar
1/4 cup chopped onion
4 teaspoons brown sugar
4 teaspoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil

Steps:

In a large salad bowl, combine the first seven ingredients; cover and refrigerate. In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. With blender running, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently. Serve immediately.

Nutrition Facts : Calories 94 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 307mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.