Making a chopped salad requires little more than imagination and a good ole knife. There are no rules, no expectations, other than having everything chopped just so - to justify the name. I like to always include avocado and hard boiled eggs - the rest varies depending on what's in the fridge or new at the market. Consider a vegetarian version by using baked tofu or tempeh. Please, use this as inspiration for a summer time salad and get to choppin!
2 heads Romaine lettuce, chopped
1 cup cherry tomatoes, cut in half
1 cup Persian cucumbers, peeled and chopped in 1/2" dice
2 hard boiled eggs, quartered
1 cup grilled or steamed corn
2 ripe avocados, cut into 1/2" dice
2 cups cooked Organic, free range chicken
1/2 cup cooked nitrate free bacon pieces ( I like Niman Ranch)
scallions, thinly sliced for garnish
In a large bowl, add romaine. Place each component into a s
ection of the bowl. Top with chicken and then bacon bits - garnish with scallions. Toss with Buttermilk Blue Cheese Dressing.
Buttermilk Blue Cheese Dressing
1/2 cup buttermilk
1/4 cup Organic plain yogurt
3 TBLS white wine vinegar
2 TBLS Dijon mustard
pinch salt and pepper
1/2 thinly sliced scallions
1/2 cup crumbled blue cheese (Roquefort is the best).
Combine first 5 ingredients. Add scallions and cheese.