CHOPPED SALAD WITH BLUE CHEESE VINAIGRETTE
Steps:
- Whisk together all dressing ingredients. Trim artichokes down to heart and 1/2 inch of stem. Cook in simmering water to cover with a dash of lemon juice until tender about 20 minutes. Can substitute canned artichokes. Cook pancetta in skillet over low heat until crisp. Drain. Toss artichoke hearts with pancetta, tomatoes, avos, onion, nuts, and lettuce and drizzle with dressing
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