Friday, February 6, 2015

Classic Chopped Salad

My mom was in charge of the baby shower food.  The plan was to do a brunch type meal. And although I haven't been eating the greens lately it was good to have a salad for everyone else. 

She served this chop salad and it was a hit. You can completely change up the veggies based on your preferences. My mom added some dried cranberries for some sweetness. Even I took some on my plate. The dressing was phenomenal even though I thought the raw garlic was a bit strong. I think my non-pregnant self would have been in love. Mr. J even came home at ate what little was left.  

I got the recipe from my mom not only to share with you all but so we could make it again for us.  

Classic Chopped Salad

by Emily Morris, Adapted from Better Homes and Gardens
Prep Time: 45 minutes
Keywords: raw salad
Ingredients (serves 6-8)
  • 2 cloves garlic, peeled
  • 1/2 teaspoon kosher salt
  • 1/2 lemon
  • 1 7 ounce sour cream
  • 2 hearts romaine lettuce
  • 1/2 cup dried cranberries
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded and chopped
  • 1/4 cup finely chopped fresh chives
  • Maldon sea salt, other sea salt, or salt
  • Freshly ground black pepper
  • 1 avocado, halved, seeded, peeled, and cut into chunks
  • 6 slices bacon, crisp-cooked and chopped
For the dressing:
Peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl.

Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic.

Whisk in sour cream; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.

For the Salad:
Cut lettuce into bite-size pieces. 

In a very large salad bowl combine cranberries, shredded carrots, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.

Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. 

Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings.
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1 comment:

  1. Love a big salad... I eat a lot of them since I'm trying to do low carb. I almost always have to have creamy dressing... your mother's right on track with me. :)


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