There is something about a nice big salad during the warm summer months, and the below chop salad is one of my favorites. With cool fresh ingredients it’s more than filling and perfect for hot humid days like we’ve been seeing in the Midwest. I’m not a big fan of measuring, so on any of the specifics below, add to taste. While the below is a single serving, you can obviously multiply for as much as you want. Something to keep in mind however…this tastes best when served immediately, versus making ahead of time or making enough for leftovers.
Chopped Salad with Warm Bacon Dressing (Serves 1)
- 3-4 Romaine Lettuce Leaves
- 1 Roma Tomato (seeded)
- 3-4 Mini Sweet Peppers
- ½ Cucumber (Peeled)
- 3-4 Pieces Bacon
- 1 Hard Boiled Egg (Peeled)
- ¼ C Cooked Pasta (I like ditalini, but as you can see below, I used macaroni and it was still good)
- ½ C Feta Cheese Crumbles
- New York Original Texas Toast Cheese & Garlic Croutons (my favorite, I’m sure you’re favorite will work just as well!)
Warm Bacon Dressing Ingredients:
- Drippings from Cooked Bacon
- 2 TBL Sugar
- Splash of Vinegar
For the salad, I like to slowly begin frying my bacon as I am chopping the veggies. Place lettuce leaves on top of each other, length wise on a cutting board. Quarter all vegetables and place over leaves. Using large knife, vertically then horizontally begin to chop ingredients, turning them over on themselves after each round of vertical/horizontal chopping. When bacon has finished cooking, set on paper towel to remove extra grease and add bacon slices to the salad. Add cheese, and once again begin chopping in the same horizontal/vertical format. Slice egg and add to the mix along with the pasta.
For the dressing, you need bacon drippings to be warm but starting to cool (when you add the vinegar to a pan that’s too hot, it burns off all of the sugar and grease). Add sugar and vinegar and stir until dissolved. Mix with salad. Serve in salad bowl or plate and garnish with your favorite croutons.