Blue Artichoke Salad

Darla Kaye Wynne, South Carolina

• 2 cans of artichoke hearts
• 8 oz. of blue cheese
• Half of pound of bacon
• 6 T. of red wine vinegar
• Half of a small red onion
• Salt
• Pepper
• Garlic

Fry your bacon until it is nice and crispy. Drain and let cook. Open your cans of artichokes and drain the juice. Cut the artichoke into bite size pieces. Sprinkle with the red wine vinegar. Crumble and add the blue cheese to the artichoke mixture. Crumble and add the bacon to the artichoke mixture. Cut up the onion into small pieces and add to the artichoke mixture. Add the salt, pepper and garlic to taste. Put in the refrigerator and chill for at least one hour prior to serving. Serves six.

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