Chiffonade of Iceberg Lettuce, Spinach, Blended with Artichokes, Heirloom Tomatoes, Smoked Bacon, Chopped Egg, Maytag Blue Cheese, Citrus Vinaigrette, Onion Straws

Stack the Iceberg lettuce leaves, roll them tightly, and slice into thin ribbons to create a chiffonade. Place in a large mixing bowl.

Chiffonade Lettuce

Add the fresh spinach leaves to the bowl with the chiffonade lettuce. Toss gently to combine.

Add Spinach

Drain and chop the artichokes into bite-sized pieces. Add them to the bowl with the lettuce and spinach.

Incorporate Artichokes

Dice the heirloom tomatoes and add them to the salad mixture.

Add Tomatoes

In a skillet, cook the smoked bacon until crispy. Remove from the skillet, drain on paper towels, and crumble. Add the crumbled bacon to the salad.

Cook Bacon

Peel the hard-boiled eggs and chop them into small pieces. Add them to the salad.

Chop Eggs

Crumble the Maytag blue cheese and sprinkle it over the salad.

Add Cheese

Pour the citrus vinaigrette over the salad and toss gently to combine all ingredients well.

Add Dressing

Sprinkle the onion straws on top of the salad just before serving for added crunch.

Top with Onion Straws

Iceberg Lettuce

Fresh Spinach

Artichokes (canned or jarred)

Heirloom Tomatoes

Smoked Bacon

Hard-Boiled Eggs

Maytag Blue Cheese

Onion Straws

Citrus Vinaigrette

Chopped Salad

Make Chopped Salad Recipe in just 30m. Chiffonade of Iceberg Lettuce, Spinach, Blended with Artichokes, Heirloom Tomatoes, Smoked Bacon, Chopped Egg, Maytag Blue Cheese, Citrus Vinaigrette, Onion Straws

Chopped Salad Recipe

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