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Chopped salads had their hey day in the era of the Brown Derby, with its famous Cobb Salad, but chopped salads are undergoing a resaissance. I had this salad at a local restaurant and have put together my version. It's not from Spain, but has some imported Spanish ingredients such as piquillo peppers (use roasted red peppers if not available) and Idiazabal cheese, a Spanish sheep's milk cheese (probably not in the computer so I've substituted mozarella). The charm of a chopped salad is that you get a bit of all the ingredients in each mouthful.
Units: US | Metric
Serving Size: 1 (371 g)
Servings Per Recipe: 4
The following items or measurements are not included: