11/21/2018 Cloisonné Salad

Cloisonné Salad

Recipe Courtesy of Cindy Schumacher

1 large head romaine lettuce                        
1 lb. bacon, fried and crumbled                    
4 large avocados, peeled and sliced                                  
1 small red onion, thinly sliced
1 11 oz. can mandarin oranges, drained
1 artichoke, peeled, sliced or can of water chestnuts, sliced

Dressing:
1/3 cup chopped shallots                    
¼ cup sugar                                       
¼ cup ketchup                                             
¼ cup white wine vinegar
½ cup vegetable oil
1 tsp. salt
1 tsp. paprika

To make dressing, mince shallots in food processor, using steel blade.
Add remaining ingredients and blend well. Tear lettuce. Combine salad ingredients and toss with dressing. 8-10 servings