Chopped Salad with Parmesan Vinaigrette

Chopped Salad with Parmesan Vinaigrette

 

Chopped Salad with Parmesan Vinaigrette

Prep Time0 mins
Cook Time0 mins
0 mins
Course: Salad
Cuisine: American
Keyword: Chopped Salad, 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.