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Steakhouse Chopped Salad

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Steakhouse Chopped Salad

  • 1 head of iceberg lettuce, chopped
  • 3 c. baby spinach, chopped
  • 1/2 c. red onion, finely chopped
  • 1/2 c. fresh mushrooms, chopped fine
  • 1/4 c. green olives, chopped fine
  • 1/2 cup bacon bits (optional)
  • 2 eggs hardboiled, chopped fine
  • 1/4 c. hearts of palm, chopped fine
  • 1 c. herb seasoned croutons
  • 1/2 c. bleu cheese, crumbled
  • 1 c. cherry tomatoes, halved
  • 1 c. crispy fried onions; I use French's

Dressing:

  • 1 cup mayonnaise
  • Freshly squeezed juice of 1 lemon
  • 1/2 c. fresh basil leaves, very thinly sliced
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  1. Chop the lettuce and spinach and place in a large salad bowl.
  2. Then chop all of the above ingredients and place on top of the lettuce mixture.
  3. To make the dressing: Combine all ingredients in a small jar, cover, and shake well. For a creamier texture, mix in a blender. Place in refrigerator and allow to sit at least 4 hours before serving. Pour the dressing over the top and toss.
  4. To serve the salad, I toss all of the ingredients with enough dressing to coat.

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