Sophie's Chopped Salad
MAKE IT SHINE!
ADD YOUR PHOTO
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
- Serves:
- Units:
1
Person talking
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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: