Wednesday, May 20, 2009

Chop Chop

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!

Chopped Salad
serves  4

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.

1 comment:

Marcia@Frugalhomekeeping said...

This salad is just beautiful looking and so appetizing!