Chop Shop Recipe
Mixed Greens. Arugula. Bosc Pear. Pickled Radish. Toasted Walnuts & Sunflower seeds. Gorgonzola. Dried Cranberries. Poppy seed Dressing.
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Ingredients
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Salad Base
Fruits & Vegetables
Nuts & Seeds
Cheese & Toppings
Dressing
Method
Prepare Salad Base
- 1
Combine Greens
In a large mixing bowl, combine the mixed greens and arugula. Toss gently to mix.
Prepare Fruits & Vegetables
- 2
Slice Bosc Pear
Core the Bosc pear and slice it thinly. Set aside.
- 3
Pickle Radish
Thinly slice the radishes and place them in a small bowl with vinegar and salt for at least 10 minutes to pickle.
Prepare Nuts & Seeds
- 4
Toast Walnuts
In a dry skillet over medium heat, toast the walnuts until golden brown, about 5 minutes. Stir occasionally to prevent burning.
Assemble Salad
- 5
- 6
Dress the Salad
Drizzle the poppy seed dressing over the salad and toss gently to combine all ingredients.
Serve
- 7
Plate and Serve
Divide the salad onto plates and serve immediately.