Sophie's Chopped Salad

"From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses."
 
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Ready In:
20mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

  • In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
  • Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
  • You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.

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Reviews

  1. Made for Spring PAC 2011 and I followed the instructions except for adding a little sugar to the dressing (DH likes it a little sweeter). I used green onions sliced thinly to garnish the top of the salad. Delicious!
     
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RECIPE SUBMITTED BY

I am a life-long resident of the Grand Rapids area, but have traveled with my husband to many parts of the world. I love sampling the local cuisine! I was a legal secretary for 20 years and have been retired for 3 years. I have two adult sons, one of whom is a retired Navy Chief Petty Officer in Florida and one who has become a Hoosier. My family at home these days include my husband of 41 years and our two year old standard Poodle "Ozzie" who is the joy of our lives right now, excluding, of course, my two boys.
 
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