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| 1/4 Tasse | Bacon; crisp & crumbled |
| 1 Dose | (14-oz) artichoke hearts; drained and chopped |
| 1 Dose | (14-oz) hearts of palm; drained and chopped |
| 1/4 Tasse | green onions finely chopped |
| 2 Esslöffel | Parsley finely chopped |
| 2 | cloves garlic pressed |
| 1 x ca. 30 g | lemon juice fresh |
| 3 x ca. 30 g | salad oil |
| 1/4 x ca. 450 g | Bleu cheese; crumbled |
| | salt |
| | pepper |
| | Romaine lettuce |
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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.
Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g Carbohydrate; 23mg Cholesterol; 443mg Sodium
served as a great beginning or even as a main dish salad."
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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