Jackson Salad is a simple-to-make salad that delivers an impressive punch to the palate, especially when paired with a lemon-herb dressing.
This recipe hails from my hometown “chomping grounds” in San Antonio via my Cousins Jennifer, Julie, Lee, and the Scenic Loop Cafe. The cafe is closed nowadays but if you like artichoke, hearts of palm, bacon, and gorgonzola… you just landed in the right space here in cyberland.
❤ Bacon Bits – If you’re short of the jarred stuff go fresh with 2-4 strips and crumble up your crispy bits.
❤ Salad Dressing – While the recipe says it can be served with or without dressing I think this salad without a dressing would be sad face. I added a citrusy lemon-herb dressing and it brightened the salad.
❤ 4 Hearts – I saw a version of this recipe that added hearts of celery, served from hearts of romaine lettuce to make a “four hearts salad.” ❤❤❤❤ If you choose to enjoy your Jackson Salad with the hearts of romain you can brush your dressing onto the lettuce before topping it with the artichoke mixture.
Total prep: About 15 – 30 minutes, depending on if you are frying your bacon vs. le bits.
1 cup | canned artichoke hearts in brine, chopped
1 cup | hearts of palm, chopped
4 ounces | gorgonzola cheese, crumbled
½ cup | red onion, thinly sliced
¼ cup | bacon bits
4-6 cups | mixed lettuces
iii. What to do
1. Mix the artichoke hearts, hearts of palm, cheese, onion, and bacon thoroughly.
2. Spread the lettuces on each plate. Divide the artichoke mixture evenly among plates.
3. If using, top with your favorite dressing and enjoy!
Yield: 2 main course or 4 appetizer servings.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
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