Wildfire Chopped Salad Recipe 45

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WILDFIRE CHOPPED SALAD RECIPE - (4/5)



Wildfire Chopped Salad Recipe - (4/5) image

Provided by GwennW

Number Of Ingredients 23

CITRUS VINAIGRETTE:
1 head iceberg lettuce, chopped
2 heads Romaine lettuce, chopped
1/4 cup chopped bacon
1/4 cup diced Roma tomatoes
1 cup baked tortilla chips, crumbled
1/4 cup crumbled blue cheese
1/4 cup chopped scallions
4 ounces diced roasted chicken
1/4 cup roasted corn
2 whole avocados, diced
6 tablespoons, or to taste of Wildfire Citrus Vinaigrette Dressing, recipe below
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key lime if possible)
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
1 small clove garlic, halved
1/2 teaspoon Dijon mustard
1/8 teaspoon honey
freshly ground black pepper, to taste
1 pinch ground cumin
1 pinch salt, to taste
1 1/2 tablespoons minced fresh cilantro

Steps:

  • Core both heads of lettuce, clean and chop into one inch pieces. Spin chopped lettuce dry in a salad spinner until completely dry (or open bags). In a large bowl, toss all salad ingredients together and mix well. Add dressing and toss right before ready to serve. Serve to guests on chilled plates. DRESSING: Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro; then taste and adjust seasonings if needed. Shake before serving.

CHOPPED SALAD



Chopped Salad image

Provided by Adam Perry Lang

Categories     Salad     Olive     Pepper     Picnic     Cucumber     Green Bean     Healthy     Dill     Lettuce

Yield Serves 6 to 8 (10 to 11 cups)

Number Of Ingredients 15

1/2 cup finely chopped red onions
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons kosher salt, plus additional as needed
2 teaspoons coarsely ground fresh black pepper, plus additional as needed
1/2 to 1 cup extra virgin olive oil
1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
1/2 cup pitted green olives, such as Cerignola, halved
1/2 cup pitted black olives, such as Cerignola, halved
1 cup haricots verts, cut into 1-inch pieces
1 cup English cucumber, peeled and cut into 1/2-inch pieces
2 tablespoons fresh marjoram leaves
1/4 cup flat-leaf parsley leaves
1/4 cup coarsely chopped dill, large stems removed

Steps:

  • 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
  • Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
  • 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

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