Garden Chopped Salad
Serves: 8
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I make a homemade Chipolte Ranch Dressing that is great on this hardy salad.
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Ingredients:
| 2 heads | Romaine lettuce, tough outer leaves removed |
| 2 cups | diced (1/4 inch) red bell peppers |
| 2 cups | diced (1/4 inch) carrots |
| 2 cups | diced (1/4 inch) hothouse (seedless) cucumbers |
| 2 cups | diced (1/4 inch) ripe tomatoes |
| 4 | (3 inches of green left on), thinly sliced scallion |
| 2 | ripe avocados |
| 1 1/2 tablespoons | fresh lime juice |
| 1/2 package | bacon, cooked crispy and crumbled |
| 1 cup | grated cheddar cheese, or blue cheese, crumbled |
| 1 cup | ranch salad dressing |
| salt and freshly ground black pepper, to taste | |
Directions:
1. Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
2. Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Top with bacon and cheese. Before serving, season with salt and pepper. Serve with any extra dressing alongside.
Source: epicurious.com
