Tuesday, April 15, 2014

In the Kitchen || Chopped Salad with a Tomato Vinaigrette

Let's set the record straight ... vegetables are typically not a part of my daily routine.  But this "salad" right here has changed my life!  A friend and I went to Yard House this past weekend for a quick bite and for some reason I was inclined to order a side salad (secretly, I was pretending to be healthy).  I ordered the Chopped Salad and to my surprise it was not really a salad at all.  I was expecting, well ... lettuce!  Lemme just say it was the best non-salad salad I've ever had.  And to top it off there was BACON.  That's right bacon!  So, here I am, 4 days later attempting to recreate these chopped vegetables of yummy goodness.  And the best part about this recipe is that you can take out or add any other veggies you like!  The bacon, however, is mandatory.  So, if you're sitting around eating just bacon with a tomato vinaigrette, you can thank me later. 

For the vinaigrette: in a small bowl, add the tomato paste, lemon juice, Worcestershire sauce, EVOO, parsley, honey, balsamic vinegar, and black pepper.  Whisk until creamy.  Set aside.

For the salad: in a medium bowl, add diced tomatoes, cucumbers, green onion, celery, corn, and cilantro.

Top with cooked bacon and the prepared vinaigrette.  Stir thoroughly with a wooden spoon.  Garnish with avocado slices.  Enjoy! 

Chopped Salad with a Tomato Vinaigrette

Tomato Vinaigrette ingredients:
Tomato paste, 2 tablespoons
Juice of 1 lemon
Worsetershire sauce, 1/2 tablespoon
Extra Virgin Olive Oil, 1/2 cup
Balsamic Vinegar, 1 tablespoon
Honey, 1 tablespoon
Chopped parsley (fresh or dry), 1 tablespoon
Black pepper, to taste

Directions: Combine all ingredients in a small bowl and whisk until creamy, set aside. 

Chopped Salad ingredients:
Bacon, 4 slices 
Cherry tomatoes, chopped, 1/2 cup
Cucumber, 1/2 cup, diced 
Celery, 1/2 cup, diced 
Corn, fresh or frozen, 1 cup 
Green onion, diced, 2 tablespoons 
Cilantro, chopped, 2 tablespoons
Avocado for garnish (optional)

Directions: In a fry pan, cook 4 slices of back on medium heat.  Flip the bacon after 4-5 minutes and continue to cook until crispy.  Blot off excess grease with a paper towel and chop (or crumble) in 1 inch pieces.  Set aside. 
In a medium bowl, add the tomatoes, cucumber, celery, corn, green onion, and cilantro.  Top with the bacon and prepared vinaigrette, mix the ingredients together with a wooden spoon.  Top with sliced avocado. 

xo Lianne


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