Chopped Recipe
Chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette
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Ingredients
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Salad Base
Toppings
Vinaigrette
Method
Prepare Salad Base
- 1
Chop Romaine
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 2
Prepare Toppings
- 3
- 4
Toast Chickpeas
Rinse and drain the chickpeas. In the same skillet, add a little oil if necessary, then add the chickpeas and toast them over medium heat for about 5-7 minutes until they are golden and crispy. Season with salt and pepper.
- 5
Add Toppings
Add the crumbled blue cheese, crispy bacon, and toasted chickpeas to the salad bowl with the vegetables.
Make Vinaigrette
- 6
Combine Ingredients
In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
- 7
Mix Well
Whisk the ingredients together until well combined, or seal the jar and shake vigorously.
Assemble Salad
- 8
Dress the Salad
Pour the vinaigrette over the salad and toss gently to combine all ingredients evenly.
- 9
Serve
Serve immediately and enjoy your chopped salad!