Chopped Salad Recipe

by Emily Satzger in


Let me first start out by saying I have not mastered the skill of taking "artsy food pictures."  I love to cook, but I am a messy cook(our dog would not change this about me) and taking pictures of my process would terrify you and make you never want to cook any recipe I post.  So, I take a picture of my final product and hope you enjoy!

My step-mom has made this salad for years, but I re-kindled my love for it last Saturday night.  I can't explain to you how delicious this salad is, the flavors are simple and work perfectly together.  The only "intense" part is the dressing, but if you have a food processor you're golden.  It makes plenty and would be delicious served sans chicken and with sliced steak or as a side to fish.  Thank my step-mom who's quite the talented cook, and kind enough to share this deliciousness!

Chopped Salad

1 C Iceburg lettuce chopped (I used an entire head)
2 tomatoes, diced
the white meat from a rotisserie chicken or 3/4 of a cup shredded
2 green onions, chopped
2 T blue cheese (we love blue cheese, so I added more)
bacon-cooked and crumbled about 4 slices
1/2 of an avocado, chopped

Mix first 5 ingredients in a bowl and toss with dressing.  Top with bacon and avocado.

Dressing (1/2 recipe is in parenthesis as the full recipe makes a TON)
1/2 oz dry mustard (1 1/2 tsp)
5 T sugar (2 1/2 T)
3 oz water (1/4 C)
1 T chopped garlic (1/2 T)
2 T red wine vinegar (1 T)
1/2 C white vinegar (1/4 C)
1 tsp crushed red pepper (1/2 tsp)
1/2 tsp oregano (1/4 tsp)
1 tsp pepper (1/2 tsp)
1 tsp salt (1/2 tsp)
2 C canola oil (1 C)
1/2 C EVOO (1/4 C)

For dressing, combine all ingredients except oils in food processor and blend.  Slowly drizzle in oils while blending.  Refrigerate until ready to use.  Keeps in frig for at least a week.