Chopped Salad With Lemon Basil Dressing

READY IN: 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • For Salad
  • 8
    cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
  • 1
    cup packed julienned strips fresh spinach
  • 1
    cup packed julienned strips radicchio
  • 13
    cup very thin slices red onion (or chopped red onions)
  • 12
    cup chopped green olives
  • 6
    ounces fresh mushrooms, sliced, washed and drained (about 2 cups)
  • 4
    eggs, hard-boiled and chopped
  • 1
    (14 ounce) can chilled hearts of palm, rinsed, well-drained and sliced
  • 12
    lb applewood-smoked bacon, chopped, fried until crisp, drained
  • 1
    cup crumbled blue cheese (4 oz.)
  • 12
    cup crouton
  • cherry tomatoes, halved
  • crispy fried onions, for garnish
  • For Lemon Basil Dressing
  • 2
    cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
  • 14
    cup chopped fresh basil
  • 4 -5
    tablespoons fresh lemon juice (1 lemon)
  • seasoned salt and garlic pepper seasoning
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DIRECTIONS

  • In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
  • Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
  • Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
  • For Lemon Basil Dressing:.
  • Combine all ingredients,add seasoned salt and garlic pepper to taste.
  • Mix well; refrigerate until serving.
  • Refrigerate any leftover dressing.
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