Chopped Salad
Michelle
Eclectic mix of ingredients for a wonderful salad.
ingredients
- Lemon Basil Dressing:
- 2 cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
- 1/4 cup chopped fresh basil
- 4 to 5 tablespoons fresh lemon juice (1 lemon)
- Seasoned salt to taste
- Garlic pepper to taste
- Salad:
- 8 cups packed julienne strips or chopped iceberg lettuce
- 1 cup packed julienned strips fresh spinach
- 1 cup packed julienned strips radicchio
- 1/3 cup chopped or very thinly sliced red onions
- 1/2 cup chopped green olives
- 1 6-ounce package sliced fresh mushrooms (about 2 cups)
- 4 hard-cooked eggs, chopped
- 1 14-ounce can chilled hearts of palm, rinsed, well-drained and sliced
- 1/2 pound bacon, chopped, fried until crisp, and drained
- 1 cup crumbled blue cheese (4 ounces)
- 1/2 cup plain croutons
- Cherry tomatoes, halved
- Crispy fried onions (optional, see note)
directions
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To make dressing:
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In a medium bowl, combine sour cream, basil, lemon
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juice, seasoned salt and garlic pepper to taste.
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Mix well.
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Refrigerate until serving. Refrigerate any leftover dressing.
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To make salad:
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In a very large bowl, combine lettuce, spinach, radicchio,
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red onions, green olives, mushrooms, eggs, hearts of palm and bacon.
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Toss well.
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Add blue cheese, croutons and about half to three-quarters of the dressing.
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Toss until well-mixed.
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To make stacked salads like those served at the restaurant, use a
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4-inch-diameter souffle or other dish, pack it full of salad and turn it
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upside down in the center of a dinner plate.
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Carefully top it with a
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second dish full of salad. Repeat, making stacked salads on 3 more dinner
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plates.
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Or simply divide salad among 4 dinner plates.
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Garnish with cherry tomato halves and top with crispy fried onions.
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Note: The restaurant makes
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the onion rings by coating very thinly sliced red onion rings with flour,
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then deep-frying in hot oil. Substitute canned french-fried onion rings,
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if desired, or skip them.
Source: Michelle
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