Jackson Salad

Dressing:

2 Tblsp. red onions, chopped

3 Tblsp. cider vinegar

2 tsp. spicy brown mustard

1/2 tsp. sugar

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup oil (I usually use half olive oil and half flax oil)

Puree onion with vinegar in blender.  Blend in mustard, sugar, salt, and pepper.  Gradually add oil in thin, steady stream and continue blending until thick.

Salad:

1/2 pound bacon, cooked crisp, drained and crumbled

12 cups lettuce: romaine, iceberg, and gourmet blend

1  7-3/4 oz. can hearts of palm, drained and sliced

1  8 oz. can water packed or marinated artichoke hearts, drained and quartered

2 ounces blue cheese or feta cheese, crumbled

Mix ingredients in serving bowl.  Toss with dressing.