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.