Friday, August 23, 2013

Chop Chop Salad

Kathleen put this together one night when we had spaghetti.  We all loved the crunch from the veggies and the walnuts.  We used Ranch dressing and it was still good the next day!

Chop Chop Salad

1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved Beth use Roma's, chopped
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced Beth used regular, chopped
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing (Ranch or Blue Cheese)

Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.

 Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper. Serves 6.

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