Chopped Salad Recipe

Course: Salad, Side Dish

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: people

Calories: 455kcal

Author: Becky Hardin

Drizzled with a zesty homemade dressing, this delicious Chopped Salad is packed with goodies! Loaded with eggs, bacon, veggies and croutons, this is one satisfying salad.

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Equipment

High Powered Blender (click for my favorite)

Ingredients

For the Salad

½ head iceberg lettuce chopped
½ heart romaine lettuce chopped
3 carrots peeled and sliced
2 ribs celery sliced
¼ red onion thinly sliced
½ pint cherry tomatoes halved
3 hard-boiled eggs peeled and chopped
8 slices bacon cooked crisp and crumbled
1 cup croutons
½ cup crumbled Feta cheese
Kosher salt and freshly ground black pepper to taste

For the Dressing

⅓ cup champagne vinegar
2 teaspoons freshly squeezed orange juice
½ teaspoon freshly grated orange zest from about ¼ orange
¼ cup granulated sugar
1 tablespoon honey dijon mustard Inglehoffer recommended
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 teaspoon toasted onion flakes
¼ teaspoon crushed red pepper flakes
1 cup extra virgin olive oil

Instructions

For the Salad

Toss all salad ingredients together in a large salad bowl.
½ head iceberg lettuce, ½ heart romaine lettuce, 3 carrots, 2 ribs celery, ¼ red onion, ½ pint cherry tomatoes, 3 hard-boiled eggs, 8 slices bacon, 1 cup croutons, ½ cup crumbled Feta cheese
Season with salt and black pepper to taste.
Kosher salt and freshly ground black pepper

For the Dressing

In the bowl of a blender, add all ingredients except the olive oil. Blend until smooth.
⅓ cup champagne vinegar, ½ teaspoon freshly grated orange zest, ¼ cup granulated sugar, 1 tablespoon honey dijon mustard, ½ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, 1 teaspoon toasted onion flakes, ¼ teaspoon crushed red pepper flakes, 2 teaspoons freshly squeezed orange juice
Slowly drizzle in the olive oil with the blender on low. Blend on low speed until homogenized, about 1 minute.
1 cup extra virgin olive oil
Pour the dressing over the prepared salad and toss to coat.

Video

Notes

For an easy, throw-together salad, prep all of the ingredients in advance.
- The unchopped lettuce leaves can be cleaned and dried up to 1 day ahead. Roll the leaves in layers of dry paper towels and place in the refrigerator until ready to use.
- The sliced carrots, celery, and onion can be prepared up to 24 hours ahead and kept in a Ziplock bag in the refrigerator until ready to use.
- The tomatoes can be chopped and placed in the refrigerator in a paper towel-lined dish up to 8 hours ahead.
- The eggs can be hard-cooked, peeled, chopped, and kept in the refrigerator up to 3 days ahead.
Use any combination of chopped veggies, such as peppers, onions, broccoli, or snap peas.
Use any cheese you like!
To make this salad vegetarian, omit the bacon.
To make this salad vegan, omit the bacon, eggs, and feta. Use vegan alternatives!
To make this salad gluten free, omit the croutons or use gluten free croutons.
You can use white wine vinegar in place of the champagne vinegar in the dressing.
You can use granulated onion in place of the toasted onion flakes in the dressing
Feel free to toss this salad with your favorite dressing instead.

Storage: Store chopped salad tightly covered with plastic wrap in the refrigerator for up to 1 day. Store salad dressing in an airtight container in the refrigerator for up to 2 weeks.

Nutrition