Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts
DRESSING:
1% teaspoons salt
1½ teaspoons dried oregano
3/4 teaspoon sugar
3/4 teaspoon onion powder
3/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/8 teaspoon celery salt1/3 cup white balsamic vinegar
1/4 cup Dijon mustard
2/3 cup extra virgin olive oil
SALAD:
1 medium head iceberg lettuce, chopped
1 medium head romaine lettuce, chopped
1 can (about 14 ounces) hearts of palm or artichoke hearts, quartered lengthwise then sliced crosswise
1 large avocado, diced
1 1/2 cups crumbled blue cheese
2 hard-cooked eggs, chopped
1 ripe tomato, chopped
1/2 small red onion, finely chopped
1 package (5 1/4 ounces) veggie bacon strips, cooked according to package directions and chopped
*Or substitute 1 package (about 2 tablespoons) Italian salad dressing mix for the seasonings in the dressing.
- For dressing, combine salt, oregano, sugar, onion powder, parsley flakes, garlic powder, basil, pepper, thyme and celery salt in medium bowl. Whisk in vinegar and mustard. Slowly add oil, whisking until well blended. Set aside until ready to use. (Dressing can be made up to 1 week in advance; refrigerate in jar with tight-fitting lid.)
- For salad, combine lettuce, hearts of palm, avocado, cheese, eggs, tomato, onion and bacon in large bowl. Add dressing; toss to coat.
MAKES 8 TO 10 SERVINGS (20 CUPS)