Jackson Salad Recipe

Full credit for this recipe goes to my friend Katie. She brought this to dinner one time and omg I couldn’t stop eating it! It reminds me of a cobb salad with the salad ingredients, but kind of like an italian/greek salad with a vinaigrette.

Jackson salad dressing in a blender.

My version has less fat and creamier because of the mayonnaise instead of straight oil.

* small onion

* 1 cup marinated artichoke heart liquid. If you don’t have this, you could use 3/4-7/8 cup diluted white vinegar and 1/4-1/8 cup oil

* 2 tbsp brown mustard

* 3 tbsp mayonnaise

* garlic salt and black pepper to taste

My Fitness Pal says it is about 60 calories per  serving, about 4 grams of fat. Not bad! And tastes so good.

Original recipe:


  • 1/4 small onion
  • 3 Tbsp Vinegar
  • 2 tsp brown mustard
  • 3 tsp sugar
  • 1/4 tsp salt
  • 1/4tsp pepper
  • 1 cup canola oil (I use less)


Put into a blender. Blend.

Adjust it to taste if it needs usually a little more sugar or vinegar.

Salad Ingredients:

  • romaine or iceberg lettuce
  • bleu cheese
  • jarred artichoke hearts
  • crumbled bacon

I imagine it would also be good with avocados, tomatoes, red onion, croutons.

My favorite types of salads: greek salad (mmm feta and olives), cobb salads (mmm avocado and bleu cheese), asian salads (tangy + salty). This Jackson salad recipe hits all of the things I love about those salads. Delish.


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