Artichoke - Avocado Salad

Preparation

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. Preparation time: 30 minutes.

1/2 head romaine lettuce, washed

Chilled

4 hard-cooked eggs, quartered lengthwise

1 1/2 avocados, peeled

Sliced

2 navel oranges, peeled

Cut into sections

1/2 jar (6 oz.) marinated artichokes

Artichoke Dressing (recipe follows)

1. Place romaine leaves on a large platter. Arrange eggs, avocados, oranges and artichokes over the top.

2. Prepare the dressing and place in a small bowl. Serve immediately for each person to make his own salad.

In a blender put: 3 tbsp. marinade 1 tbsp. olive oil 1 tsp. red wine vinegar 1/2 peeled avocado 1/3 c. plain yogurt

Blend ingredients. Stir in 1/4 cup chopped green onions.

TIPS: This dressing makes a nice sauce for whole cooked artichokes. The addition of chilled shrimp can turn this salad into a main dish.

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.

FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.