McCarthy Chopped Salad
Ingredients
- 1 Romaine lettuce, trimmed and chopped into bite size pieces, (about 3 cups)
- 1/2 cup grilled chicken, diced
- 1/2 cup roasted beets, diced
- 2 hard boiled eggs, chopped finely
- 1/3 cup crispy bacon, diced
- 1/4 cup sharp cheddar cheese, diced
- 1/2 cup grape tomatoes, halved
- 1 cup canned chickpeas, drained
- 1 ripe avocado, pitted, peeled and diced
For the vinaigrette
- 3 tablespoon Balsamic Vinegar
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Honey
- 1 Garlic Clove, roasted and smashed (or 1 teaspoon minced fresh garlic)
- 1/4 cup Olive Oil
- Salt and Black Pepper, to taste
Instructions
- To make the vinaigrette, whisk together the balsamic vinegar, Dijon mustard, honey, smashed roasted garlic clove, salt and pepper.
- Whisk well so the garlic breaks up and gets incorporated into the vinaigrette.
- Slowly, drizzle the oil while whisking constantly so the vinaigrette has a chance to emulsify.
- Arrange the salad ingredients on a plate and drizzle with the dressing. You can toss the salad together or serve it without tossing.
Notes
- Make ahead: Prep all ingredients (except avocado) 1-2 days in advance. The balsamic vinaigrette keeps well in the fridge for 4-5 days in an airtight container. Store the dressing separately.
- Storage: Undressed salad (without avocado) keeps up to 2 days refrigerated. Once dressed, it's best eaten within 24 hours.
Nutrition
Calories: 804 kcal, Carbohydrates: 32 g, Protein: 32 g, Fat: 63 g, Saturated Fat: 13 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 37 g, Trans Fat: 0.03 g, Cholesterol: 246 mg, Sodium: 781 mg, Potassium: 1117 mg, Fiber: 12 g, Sugar: 10 g, Vitamin A: 2124 IU, Vitamin C: 17 mg, Calcium: 193 mg, Iron: 4 mg
