The following quick recipe is from "Country Inns and Back Roads Cookbook" by Linda Glick Conway.
3 slices bacon, cut into 1/2 -inch pieces
1 16-ounce package fresh salad mix (see note)
8 large cherry tomatoes, quartered
L 1 6-ounce jar marinated artichoke hearts, drained, quartered
1/4 cup grated Parmesan cheese
1 cup commercial salsa
1 cup commercial light ranch dressing
1 tablespoon lime juice
In a nonstick skillet cook the bacon until crisp. Drain on paper towels; refrigerate.
In a large bowl, combine the salad mix, cherry tomatoes, artichoke hearts and Parmesan. Cover with a paper towel and refrigerate until ready to serve.
Process the salsa in a blender or food processor until smooth. Add the ranch dressing and lime juice, blending to mix. Transfer to a jar, cover and refrigerate.
When ready to serve, add the bacon to the salad. Toss with the dressing and serve.
Note: A variety of packaged fresh salad mixes can be found in your produce section; use your favorite for this recipe.
Per serving: 141 calories; 3 g protein; 11 g fat; 10 g carbohydrates; 573 mg sodium; 3 g saturated fat; 4 mg cholesterol
Pub Date: 4/10/97