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Sunday, May 25, 2014

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.  

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