Potluck Artichoke Tossed Salad

Name: Potluck Artichoke Tossed Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters crumbled blue cheese; 2 teaspoons brown sugar; 2 Tbsps canola oil; 118 milliliters sliced celery; 3 Tbsps cider vinegar; 227 grams sliced bacon, cooked and crumbled; 213 grams jar marinated artichoke hearts, drained and sliced; 2 Tbsps chopped onion; 0 teaspoons pepper; 118 milliliters chopped sweet red pepper; 454 grams bunch romaine , torn; 1 teaspoons salt; 2 teaspoons spicy brown mustard; 118 milliliters chopped sweet yellow pepper

Need a gluten free hor d'oeuvre? Potluck Artichoke Tossed Salad could be a great recipe to try. One portion of this dish contains around 8g of protein, 12g of fat, and a total of 163 calories. This recipe serves 12. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 20 minutes. If you have bell pepper, brown sugar, bell pepper, and a few other ingredients on hand, you can make it. Artichoke Tossed Salad, Artichoke-Pepperoni Tossed Salad, and Turkey & Artichoke Tossed Salad are very similar to this recipe.

Instructions

In a large salad bowl, combine the romaine, bacon, artichoke hearts, cheese, celery and sweet peppers. Cover and refrigerate until ready to serve.

Ingredients you will need

Artichoke Hearts

Peppers

Romaine

Celery

Cheese

Bacon

Equipment you will use

Bowl

In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. While processing, add oil in a steady stream; blend until thickened.

Ingredients you will need

Salt And Pepper

Brown Sugar

Mustard

Vinegar

Onion

Cooking Oil

Equipment you will use

Food Processor

Blender

Drizzle over salad; toss gently to coat.

Serve immediately.

Equipment

Bowl

Food Processor

Blender

Ingredients

Servings:

118milliliters

crumbled blue cheese 2teaspoons

brown sugar 2Tbsps

canola oil 118milliliters

sliced celery 3Tbsps

cider vinegar 227grams

sliced bacon, cooked and crumbled 213grams

jar marinated artichoke hearts, drained and sliced 2Tbsps

chopped onion 0teaspoons

pepper 118milliliters

chopped sweet red pepper 454grams

bunch romaine , torn 1teaspoons

salt 2teaspoons

spicy brown mustard 118milliliters

chopped sweet yellow pepper

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Maison Noir Knock on Wood Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 18 dollars.

Maison Noir Knock on Wood Chardonnay

2013 Knock On Wood is made from 100% Chardonnay, all stainless-steel and no malolactic fermentation. Procured from hillside vineyards in Yamhill-Carlton AVA, reminiscent of the grand crus of Burgundy's Cote d'Or. It benefited from a very long and cold fermentation - almost two months - resulting in a lean and mean wine with perfume of honeydew melon and pear surfing huge waves of minerals, bringing a nice tide of racy starfruit to the finish.