Chopped Salad with Parmesan Vinaigrette
Chopped Salad with Parmesan Vinaigrette
Chopped Salad with Parmesan Vinaigrette
Ingredients
- 6 romaine hearts chopped (no stalks)
- 1 cup chopped tomatoes
- 8 ounces crumbled gorgonzola cheese
- 8-10 slices of bacon fried crisp and chopped
- 3 avocados chopped
- 1 large seedless cucumber, chopped
- ½ cup chives chopped
- Dressing:
- 2 tablespoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 5 cloves garlic minced
- ¼ cup red wine vinegar
- ¼ cup white wine vinegar
- ¼ cup water
- 2/3 cup canola oil
- 2/3 cup olive oil
- 1 ¼ cups grated Parmesan cheese
Instructions
- In a food processor or blender, add all dressing ingredients and process until smooth. Store in an airtight container in the refrigerator for up to a week until ready to serve.
- Place chopped romaine in a large salad bowl and arrange remaining ingredients in rows across the top. Drizzle with dressing (to personal taste) and then toss to coat. Serve.
Notes
A beautifully-presented chopped salad is great for any summer occasion.