- 2 heads romaine lettuce – rinsed, dried, and torn into bite-size pieces
- 1 pound bacon, cooked and drained
- 1 (6 ounce) jar marinated artichoke hearts, drained and sliced
- 1 (4 ounce) package blue cheese crumbles
- 1 cup sliced celery
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 6 tablespoons cider vinegar
- 1/4 cup chopped onion
- 4 teaspoons brown sugar
- 4 teaspoons spicy brown mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
- In a large salad bowl, combine the first seven ingredients; cover and refrigerate. In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. With blender running, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently. Serve immediately.