A bed of greens is piled with wedges of hard-cooked eggs, avocados. oranges and artichokes. Each person can make his own salad and drizzle a creamy Artichoke Dressing over all.
Time to prepare: 30 minutes
| 1/2 head romaine lettuce, washed and chilled
4 hard-cooked eggs, quartered lengthwise
1 1/2 avocados, peeled and sliced
2 oranges, peeled and cut into sections
1/2 jar (6 oz) marinated artichokes
In a blender, put 1/2 jar marinated artichokes, 3 Tbsp. marinade, 1 Tbsp olive oil, 1 tsp. red wine vinegar, 1/2 peeled avocado and 1/3 cup plain yogurt. Blend ingredients. Stir in 1/4 cup chopped green onions.
| Place romaine leaves on a large platter. Arrange eggs, avocados, oranges and artichokes over the top.
Prepare the dressing and place in a small bowl. Serve immediately for each person to make his own salad.
|Good served with: Crisp sour dough rolls and a roast pork loin. In the summer, serve with a heaping mound of whole shrimp or crab meat and French bread brushed with herb butter. For dessert, thinly sliced lemon pound cake and strawberry sherbet.|