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:

Ingredients

• 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)

Directions

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.