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.
- 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.
- 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.