Barbara Carey's Chopped Salad
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- 2 cups shredded romaine
- 2 cups shredded iceberg lettuce
- 4 oz. cooked bacon
- 4 large eggs, hard cooked
- 1 cup chopped red onion
- 1 cup fresh or frozen peas, boiled til tender
- 1 cup grated carrots
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 lb. shredded swiss cheese
1Put romaine and iceberg lettuce in bottom of a 10 to 12 cup clear glass bowl with a generous diameter (mine is 8 inches and 4 inches high.) Set aside.
2Finely chop bacon and eggs. layer bacon, eggs, and onion separately over shredded greens. Add a layer of peas and a layer of carrots. Mix mayonnaise and sour cream together and spread on top of salad. (I sometimes add a bit of curry powder to this mix). Top with Swiss cheese and serve. Store leftover salad covered with plastic wrap in refrigerator.
Note: Always a good choice for large crowds because you can tailor it to the season or to the tastes of your guests. You can omit the bacon, cheese and eggs and go for a lighter dish or you can leave them in for a more substantial one. (I've added chopped chicken and/or chopped ham, also) Always choose a bowl with a large diameter to accommodate the layers of chopped ingredients. This shows them off nicely. The bowl should be shallow enough to allow guests to scoop through the layers of cheese and dressing on top to sample all the layers. You can also serve the salad in individual clear glass bowls or martini glasses.