Dish to Pass - Chopped Salad

I wanted to create an easy salad, similar to the chopped salad at Portillo's but with my own twist and no leftover ingredients. This was a hit!

3 romaine hearts, rinsed and chopped

4 roma tomatoes, rinsed and chopped

1 bunch of green onions,  rinsed and chopped

1 small jar of stuffed green olives (about 4 oz), chopped

4 oz blue cheese, crumbled

1 pound bacon, fried crisp, drained, and chopped

6 eggs, hard boiled, cooled and chopped

1 pound ditalini pasta, boiled about 8 minutes, drained and cooled

16 oz creamy Italian dressing. 

It's a salad, you know what to do!  Mix it all up!

Some tips:

• Rinse the pasta and eggs in cold water to cool them more quickly.  
• Buy a chuck of blue cheese (rather than crumbles) it is usually more flavorful and less expensive.  Coarsely chop it with a knife and it will crumble nicely.  
• Some people like to add roasted, chopped chicken.
• I like the Marzetti creamy italian dressing.
• I also like to toss the lettuce in the dressing, then add all the other ingredients.  This just helps to make sure that the lettuce is evenly coated.