Best Cant Stop Eating It Chopped Salad Recipes

CHOPPED SALAD

Steps:

• Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
• Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
• Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

DALE'S CAN'T STOP EATING IT SALAD RECIPE - (5/5)

Steps:

• Instructions 1. In a large bowl top lettuce with celery & onion. 2. Mix mayonnaise with vinegar and drop spoonfulls over salad. 3. Mix sour cream with sugar and drop spoonfulls over salad. 4. Spread dressing evenly over salad to cover, sprinkle (lots of) parmesan cheese over dressing and grind lots of black pepper over the cheese. 5. Make ahead & cover with plastic wrap. When ready to serve, crumble bacon and toss well (to evenly coat all).

CHOPPED SALAD

Steps:

• In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.
• As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.
• Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.