Sophie's Chopped Salad
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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INGREDIENTS
NutritionDressing
- 1⁄4cup balsamic vinegar
- 1tablespoon Dijon mustard
- 1teaspoon kosher salt
- 1 1⁄4teaspoons fresh ground black pepper
- 1⁄2cup canola oil
Salad
- 3cups finely chopped romaine lettuce
- 2
- 1⁄2
- 1⁄2
- 3⁄4cup cubed white cheddar cheese
- 3⁄4cup cubed monterey jack cheese
- 1
-
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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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