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best-chopped-salad-recipe
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Chopped Salad

Course Appetizer, Salad Dressing, Side Dish
Cuisine American, Southern
Keyword best-choppeed-salad-recipe, chopped-salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 492kcal

Ingredients

  • Dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 3 Tbsp sour cream
  • 2-3 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1 tsp white wine vinegar or white balsamic vinegar
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1/4 tsp dried dill
  • Salad:
  • 1 lb bacon cooked and chopped
  • 4 large eggs hard boiled, peeled and chopped
  • 8-10 cups chopped romaine or iceberg lettuce (Or cut into strips)
  • 1 cup halved cherry tomatoes
  • 1 cup cubed English cucumber
  • 1 small thinly sliced red onion
  • 1/2 cup crumbled feta cheese, goat cheese or bleu cheese
  • 1 cup cubed sharp cheddar cheese OR shredded cheese
  • 1 4 oz can sliced black olives drained
  • 1 cup crispy fried onions

Instructions

  • Dressing: In a medium bowl whisk together mayonnaise, buttermilk, sour cream, chives, garlic salt, granulated garlic, onion powder, black pepper, sugar and dill until fully combined. Cover and chill in the refrigerator for at least 4 hours or overnight.
  • Cook bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel lined platter to drain, then chop. (Freeze drippings for future use.)
  • Cook eggs in a small saucepan covered with 1-inch of water. Boil for 10 minutes, then cool, peel and dice.
  • Assemble: In a large bowl use tongs to toss lettuce, bacon, eggs, cherry tomatoes, cucumber, red onion, feta (or bleu cheese) cubed cheddar cheese and olives with salt and black pepper (to taste) plus 1/2 of the dressing until coated.
  • Arrange in a serving bowl or a platter. Top with crushed french fried onions.
  • Serve immediately with the remaining dressing on the side.

Notes

  • Vegetable Variations: You could add a variety of red or green bell peppers, roasted sweet corn, black beans or chickpeas, mushrooms or any of your favorite salad fixings.
  • Cheese Substitutions: Cheese is a must. You can use any variety that you enjoy whether it's crumbled feta, bleu cheese, shredded cheddar, provolone cheese, smoked gouda or mozzarella cheese for a savory element.
  • Greens: I recommend a beefy lettuce to hold up to the dressing but you could incorporate other greens such as spinach or kale. A Spring mix won't work here.
  • Spice: You could add pickled jalapenos or pepperoncini for spice.
  • Nuts: You could also add nuts like toasted almonds, pecans or walnuts contribute crunch.
  • Vegetarian Option: You can omit the bacon and add garbanzo beans and avocado.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 12g | Protein: 17g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1081mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4819IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 2mg