1/4 c. chopped onion
3 TBS. Apple cider vinegar
2 tsp. Dijon mustard
1 tsp. Sugar
1/2 tsp. Salt
1/4 tsp. Fresh ground pepper
3/4 c. olive oil
1 head Romaine lettuce, torn into pieces
1 heat green leaf lettuce, torn into pieces
1 (14oz) can artichoke hearts, drained and chopped
1 large avocado, chopped
1/2 pound bacon, cooked and crumbled
2 tomatoes, chopped
4 oz. Fresh grated Parmesan cheese
Mix onion, vinegar, mustard, sugar, salt and pepper in food processor. Gradually add olive oil and mix well. Set dressing aside.
In large bowl, combine salad ingredients. Add dressing to coat and serve immediately.