Artichoke Tossed Salad - cooking recipe

Ingredients

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

Preparation

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