Jackson salad

 
                               Jackson Salad
 
 Recipe By     :  Calif Home Economics Teachers in "Party Foods"
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           bacon -- crisp & crumbled
    1      14 oz can     artichoke hearts -- drained and chopped
    1      14 oz can     hearts of palm -- drained and chopped
      1/4  cup           green onions -- finely chopped
    2      tablespoons   parsley -- finely chopped
    2      cloves        garlic -- pressed
    1      ounce         fresh lemon juice
    3      ounces        salad oil
      1/4  pound         bleu cheese -- crumbled
                         salt and pepper -- to taste
                         romaine lettuce
 
 Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl,
 combine chopped artichoke hearts, hearts of palm, onions and parsley. Add
 garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well,
 cover and refrigerate. Wash and dry romaine lettuce and tear leaves into small
 pieces. To serve, mix chilled ingredients with romaine and serve on chilled
 salad plates.
 
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 Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g
 Carbohydrate; 23mg Cholesterol; 443mg Sodium
 
 NOTES : "This salad won a $25,000 prize in a cooking contest. It can be served
 as a great beginning or even as a main dish salad."