Sunday, May 20, 2012

Egg and Bacon Chopped Salad

I love chopped salad at restaurants. It always tastes so good, and is easy to eat. No awkward moments stabbing the 6-inch piece of lettuce and trying to shove it elegantly in your mouth...Or trying to to cut it with the butter knife that sits to the side of your plate. I mean, come on, who doesn't feel like a complete dork when they are trying to be polite, CUTTING their little salad with a butter knife no less. Chopped salad is just easier.

At home I make salad often, as Dan and I like to try eating healthy the majority of the time. Salad seams like it should be easy to make, though no matter how hard I've tried, it never seems to taste as good as the beautiful salads at my favorite restaurants. That was until now. Until my friend, Katie Fields, introduced me to her Chopped Salad. (I will share her recipe with you in a few weeks.) Now salad is a cinch, and just as good, if not better, than any restaurant.

I am not sure if I will ever make salad any other way. I heart the art of Chopped Salad. It requires less dressing, is fast to put together, scrumptious, and easy to eat. Five Star salad method right here folks! Once I became familiar with the basics behind chopped salad, I never turned back. You can add any ingredients you like to create a variety of chopped salads. The possibilities are endless!

This particular time, I chose to go the bacon, egg, tomato, Gorgonzola route. It was fabulous! So good I almost wanted to eat it with a spoon rather than a fork just so I could shove it in my mouth at a faster pace...Have I mentioned I have food "problems"?

Try this particular Egg and Bacon Chopped Salad for lunch or to compliment the chicken or steak you are grilling tonight. You will not be sorry!

Egg and Bacon Chopped Salad
4 cups of well chopped lettuce*
1/2 c small diced tomato, seeds and goo removed
1 egg sliced and diced
4 slices bacon crumbled, approximately 1/3 c
1/8 c sliced thin green onion
1/4 c crumbled Gorgonzola or Blue Cheese
1/4 c Marzetti Simply Dressed all natural vinaigrette (pic below)*

-Chop, cut, slice and dice all ingredients except lettuce up to 12 hrs ahead of time.
-Just before serving, pile lettuce in a huge pile on top of cutting board and use the largest
 knife you have to chop up lettuce into small pieces.
-Throw lettuce in large bowl and fluff.
-Throw all other ingredients including the 1/4 cup of dressing on top of the lettuce.
-Toss with two big serving spoons and serve immediately.

*I never knew the choice of dressing was so important until I tried Marzetti Simply Dressed all natural vinaigrette. It is amazing! A little spendy, but worth every single penny. And when you prepare a salad all chopped up like this you actually use less dressing so it last longer. You will find it at your local grocery store not with the other dressings on the shelf, but refrigerated.

*The amount of dressing may change for you according to taste, and also what kind of lettuce you use. I find with crunchier lettuce like iceberg, or romaine hearts you are allowed more. With the darker colored "healthier" thin and limp lettuce you are allowed less as 1/4 of dressing may seem too much and will make it a little soggy. I usually use 1/4 cup dressing when my lettuce is 3/4 parts Romaine Hearts and 1/4 parts Spring Mix. This is usually about a bag and half of lettuce as when measured in cups, it shrinks quite a bit after being chopped well.

A secret is in this sauce! Trust me, splurge! 

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