Chopped Salad
Here is another salad that we like to have on our rotation year round. The original recipe came from a copycat Portillo’s recipe, but I’ve just been throwing it together now for years. I used to make the dressing as well, however, it had a bit too much sugar in it for my liking. I find with the flavors of the bacon and blue cheese even just a little balsamic and olive oil works for me. Super simple and super easy.
PrintChopped Salad
- Yield: 4 full servings 1x
- Category: Main Salads
- Method: Easy
Ingredients
- 5 cups chopped romaine lettuce ( I used about two hearts of romaine)
- 2 cups chopped purple cabbage (one small head)
- 1 bunch of green onions, diced (green parts only)
- 2 cups cherry tomatoes, halved
- 4–5 center cut lower sodium bacon slices cooked and chopped
- 4 oz crumbled blue cheese
- 1 cup dry ditalini pasta or any small pasta (I used small whole wheat elbows)
Instructions
Cook pasta according to package directions. Drain and let cool. While pasta boils, cook your bacon, drain on a paper towel and chop into small pieces. Toss all of the salad ingredients together and serve with your favorite dressing. Leftovers without the dressing keep well for the next day. We usually have a nice full salad for dinner and then some for our lunches the next day.
Keywords: Chopped Salad
