Artichoke Tossed Salad

• 1/2 c. oil
• 1/4 c. lemon juice
• 3 Tbsp. tarragon vinegar
• 2 Tbsp. sugar
• 1 clove garlic, crushed
• 1/2 tsp. dry mustard
• 1 tsp. salt
• freshly ground pepper
• 2 Tbsp. onions, minced
• 1 or 2 (14 oz. each) cans artichokes, drained
• 1 c. croutons
• 2 Tbsp. butter
• 1 large head lettuce, torn into bite size pieces
• 1 large head romaine, torn into bite size pieces
• 6 to 8 radishes, sliced
• 1 avocado, cubed

1. Combine oil, lemon juice, vinegar, sugar, garlic, dry mustard, salt, pepper and onions into a large jar.
2. Cover and shake until well mixed.
3. Add artichokes.
4. Refrigerate overnight.
5. Brown croutons in butter, stirring until toasted on all sides.
6. Toss greens and radishes in a large serving bowl.
7. Add artichokes and dressing.
8. Toss well. Add avocados and croutons.
9. Serves 12. Croutons are best served warm. Reheat just before serving, if needed.

oil, lemon juice, tarragon vinegar, sugar, clove garlic, dry mustard, salt, freshly ground pepper, onions, artichokes, croutons, butter, head lettuce, head romaine, radishes, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640916 (may not work)