Fish House Chopped Salad Recipe
roma crunch, crispy bacon, point reyes blue cheese, tomato, onion ranch, chives
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Roma Crunch Lettuce
Wash the Roma Crunch lettuce thoroughly under cold water. Shake off excess water and chop it into bite-sized pieces. Place it in a large mixing bowl.
- 2
Chop the Tomato
Dice the tomato into small cubes. Add the diced tomato to the bowl with the Roma Crunch lettuce.
- 3
Chop the Chives
Finely chop the chives and add them to the salad bowl.
- 4
Cook the Bacon
In a skillet over medium heat, cook the bacon strips until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop the bacon into small pieces and add to the salad bowl.
- 5
Add Blue Cheese
Crumble the Point Reyes blue cheese and sprinkle it over the salad mixture.
Assembly
- 6
Combine and Dress
In the large mixing bowl, toss all the ingredients together gently. Pour the onion ranch dressing over the salad and mix until everything is well-coated.
- 7
Serve
Transfer the salad to a serving platter or individual bowls. Enjoy your Fish House Chopped Salad immediately.
