Chopped Salad Recipe
Chiffonade of Iceberg Lettuce, Spinach, Blended with Artichokes, Heirloom Tomatoes, Smoked Bacon, Chopped Egg, Maytag Blue Cheese, Citrus Vinaigrette, Onion Straws
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Ingredients
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Salad Base
Salad Add-ins
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Chiffonade Lettuce
Stack the Iceberg lettuce leaves, roll them tightly, and slice into thin ribbons to create a chiffonade. Place in a large mixing bowl.
- 2
Add Spinach
Add the fresh spinach leaves to the bowl with the chiffonade lettuce. Toss gently to combine.
Adding Ingredients
- 3
- 4
Add Tomatoes
Dice the heirloom tomatoes and add them to the salad mixture.
- 5
- 6
Chop Eggs
Peel the hard-boiled eggs and chop them into small pieces. Add them to the salad.
- 7
Add Cheese
Crumble the Maytag blue cheese and sprinkle it over the salad.
Final Touches
- 8
Add Dressing
Pour the citrus vinaigrette over the salad and toss gently to combine all ingredients well.
- 9
Top with Onion Straws
Sprinkle the onion straws on top of the salad just before serving for added crunch.