Name: Sophie's Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 8-10 serving(s)
Ingredients: 1/4 cup balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt; 1 1/4 teaspoons fresh ground black pepper; 1/2 cup canola oil; 3 cups finely chopped romaine lettuce; 2 beefsteak tomatoes, seeded & finely diced; 1/2 cup canned chick-peas, rinsed and drained; 1/2 cup nicoise olive, pitted and coarsely chopped; 3/4 cup cubed white cheddar cheese; 3/4 cup cubed monterey jack cheese; 1 cup fried blue & white corn tortilla, cut into 1/2 inch squares; chopped fresh chives (to garnish) (optional)

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Recipe by Z-chef

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From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.

Ready In:: 20mins
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ingredients

Dressing
¹⁄₄ cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 ¹⁄₄ teaspoons fresh ground black pepper
¹⁄₂ cup canola oil
Salad
3 cups finely chopped romaine lettuce
2 beefsteak tomatoes, seeded & finely diced
¹⁄₂ cup canned chick-peas, rinsed and drained
¹⁄₂ cup nicoise olive, pitted and coarsely chopped
³⁄₄ cup cubed white cheddar cheese
³⁄₄ cup cubed monterey jack cheese
1 cup fried blue & white corn tortilla, cut into 1/2 inch squares
chopped fresh chives (to garnish) (optional)

directions

In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.

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RECIPE MADE WITH LOVE BY

@Z-chef

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@Z-chef

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"From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses."

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review by mama smurf

3/17/2011

Made for Spring PAC 2011 and I followed the instructions except for adding a little sugar to the dressing (DH likes it a little sweeter). I used green onions sliced thinly to garnish the top of the salad. Delicious!

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creation by Z-chef

7/6/2010

From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.