Chopped Salad Recipe - The Cookie Rookie® (2024)

4.50 from 4 votes

Author: Becky Hardin

For the Salad

• ▢ ½ head iceberg lettuce chopped
• ▢ ½ heart romaine lettuce chopped
• ▢ 3 carrots peeled and sliced
• ▢ 2 ribs celery sliced
• ▢ ¼ red onion thinly sliced
• ▢ ½ pint cherry tomatoes halved
• ▢ 3 hard-boiled eggs peeled and chopped
• ▢ 8 slices bacon cooked crisp and crumbled
• ▢ 1 cup croutons
• ▢ ½ cup crumbled Feta cheese
• ▢ Kosher salt and freshly ground black pepper to taste

For the Dressing

• ▢ ⅓ cup champagne vinegar
• ▢ 2 teaspoons freshly squeezed orange juice
• ▢ ½ teaspoon freshly grated orange zest from about ¼ orange
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon honey dijon mustard Inglehoffer recommended
• ▢ ½ teaspoon fine sea salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 teaspoon toasted onion flakes
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 1 cup extra virgin olive oil

For the Salad

• Toss all salad ingredients together in a large salad bowl.

  ½ head iceberg lettuce, ½ heart romaine lettuce, 3 carrots, 2 ribs celery, ¼ red onion, ½ pint cherry tomatoes, 3 hard-boiled eggs, 8 slices bacon, 1 cup croutons, ½ cup crumbled Feta cheese

• Season with salt and black pepper to taste.

  Kosher salt and freshly ground black pepper

For the Dressing

• In the bowl of a blender, add all ingredients except the olive oil. Blend until smooth.

  ⅓ cup champagne vinegar, ½ teaspoon freshly grated orange zest, ¼ cup granulated sugar, 1 tablespoon honey dijon mustard, ½ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, 1 teaspoon toasted onion flakes, ¼ teaspoon crushed red pepper flakes, 2 teaspoons freshly squeezed orange juice

• Slowly drizzle in the olive oil with the blender on low. Blend on low speed until hom*ogenized, about 1 minute.

  1 cup extra virgin olive oil

• Pour the dressing over the prepared salad and toss to coat.

• For an easy, throw-together salad, prep all of the ingredients in advance.
  • The unchopped lettuce leaves can be cleaned and dried up to 1 day ahead. Roll the leaves in layers of dry paper towels and place in the refrigerator until ready to use.
  • The sliced carrots, celery, and onion can be prepared up to 24 hours ahead and kept in a Ziplock bag in the refrigerator until ready to use.
  • The tomatoes can be chopped and placed in the refrigerator in a paper towel-lined dish up to 8 hours ahead.
  • The eggs can be hard-cooked, peeled, chopped, and kept in the refrigerator up to 3 days ahead.
• Use any combination of chopped veggies, such as peppers, onions, broccoli, or snap peas.
• Use any cheese you like!
• To make this salad vegetarian, omit the bacon.
• To make this salad vegan, omit the bacon, eggs, and feta. Use vegan alternatives!
• To make this salad gluten free, omit the croutons or use gluten free croutons.
• You can use white wine vinegar in place of the champagne vinegar in the dressing.
• You can use granulated onion in place of the toasted onion flakes in the dressing
• Feel free to toss this salad with your favorite dressing instead.

Storage:Store chopped salad tightly covered with plastic wrap in the refrigerator for up to 1 day. Store salad dressing in an airtight container in the refrigerator for up to 2 weeks.

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