Jackson Salad
/From the kitchen of Chris and Betsy Betts*
This salad has bacon, what more can we say! GLUTEN FREE
Ingredients:
1/2 lb. bacon (well cooked and crumbled)
3 heads romaine lettuce, washed and chopped
7-1/2 oz. can hearts of palm (drained and quartered)
8-1/2 oz. can artichoke hearts (drained and quartered)
4 oz. blue cheese (crumbled)
Dressing:
1/4 small onion, finely chopped
3 T. olive oil
3 T. balsamic vinegar
2 t. spicy brown mustard
1/2 t. sugar
1/2 t. salt
1/2 t. pepper
Directions:
Place lettuce in a large salad bowl.
In a small bowl, mix dressing ingredients with a fork.
Pour over lettuce. Add remaining ingredients and toss well.
Notes from the chef:
*We originally received this recipe from Betsy, but apparently she got it from Jenny. We do not know where Jenny got it from. Maybe the Jackson House in Jackson NH?