Chopped Salad 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
Preparation of Salad Ingredients
- 1
Chop Romaine
Wash the romaine lettuce thoroughly, then chop it into bite-sized pieces and place it in a large salad bowl.
- 2
Prepare Cucumbers
Peel the cucumber if desired, then slice it in half lengthwise and chop it into half-moon shapes. Add to the salad bowl.
- 3
Dice Tomatoes
Core the tomatoes and chop them into small pieces. Add them to the salad bowl.
- 4
Slice Red Onion
Peel the red onion and slice it thinly. If the flavor is too strong, soak the slices in cold water for 10 minutes, then drain. Add to the salad bowl.
Preparation of Toppings
- 5
- 6
Toast Chickpeas
Preheat the oven to 400°F (200°C). Drain and rinse the chickpeas, then spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 20-25 minutes until golden and crispy. Let cool before adding to the salad.
Preparation of Vinaigrette
- 7
Mix Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
Combine and Serve
- 8
Assemble Salad
In the large salad bowl with the chopped vegetables, add the crumbled blue cheese, crispy bacon, and toasted chickpeas. Drizzle the vinaigrette over the top.
- 9
Toss Salad
Gently toss the salad until all ingredients are well coated with the vinaigrette. Serve immediately.