Jackson Salad

from the kitchen of Kathy Davis from Barbara Roberts

Dressing

1/4 c. onion (finely minced)
3 T. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp.  pepper
1 c. oil
Puree onion with vinegar in food processor. Blend in mustard, sugar and pepper. Gradulally add oil in thin, steady stream and continue beating until thick.

Salad

2 bunches (red and green leaf) lettuce, torn into bite-size pieces
1  can hearts of palm, drained & chopped
1 can artichoke hearts, drained & quartered
4 ounces blue cheese, crumbled
1 yellow bell pepper
1 red bell pepper
1/4 c. toasted sunflower seeds