1 lg. head Romaine lettuce
1 lb. bacon, fried and crumbled
4 lg. avocados, peeled and sliced
1 sm. red onion, thinly sliced
1 (11 oz.) can mandarin oranges, drained
1 Jerusalem artichoke, peeled and thinly sliced or 1 can water chestnuts, sliced

DRESSING:

1/3 c. chopped shallots
1/4 c. sugar
1/4 c. ketchup
1/4 c. white wine vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. paprika

To make Dressing: Mince shallots in food processor, using steel blade. Add remaining ingredients and blend well.

Tear lettuce. Combine salad ingredients and toss with dressing. 8 to 10 servings.