Woodfire Chopped Recipe
Romaine, iceberg, cabbage, garbanzo beans, grape tomatoes, green beans, hard-boiled egg, red onion, avocado, bleu cheese crumbles, & balsamic vinaigrette.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the romaine and iceberg lettuce into bite-sized pieces. Shred the cabbage and set aside.
- 2
Cook the Green Beans
In a small pot of boiling water, blanch the green beans for about 3-4 minutes until tender-crisp. Drain and place in ice water to stop cooking.
- 3
Prepare the Tomatoes and Beans
Halve the grape tomatoes and rinse the garbanzo beans if canned.
- 4
- 5
Prepare Hard-Boiled Eggs
Peel the hard-boiled eggs and chop them into quarters.
Assembly
- 6
Combine Salad Ingredients
In a large mixing bowl, combine the chopped romaine, iceberg lettuce, shredded cabbage, garbanzo beans, halved grape tomatoes, and blanched green beans.
- 7
Add Toppings
Top the salad mixture with sliced hard-boiled eggs, red onion, diced avocado, and bleu cheese crumbles.
- 8
Dress the Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all the ingredients evenly.
