Chop Salad with Cary’s Famous Shallot Dressing
by May 20th, 2011 // Appetizers, Sides, Veggie Friendly
Chop Salad with Cary’s Famous Shallot Dressing
There’s just something about a chop salad that makes my mouth water. Don’t get me wrong, if you offered me the choice of a chocolate cake or a chop salad, I’d take the cake. But, as far as salads go… this is my jam.
It’s the perfect kind of salad to bring to a picnic because you don’t need a fork and knife to eat it. ie: it’s already chopped up for you. Hmmm… I guess you do need the fork, just not a knife to cut it up.
We prepared both the salad and dressing at home but tossed it all together just before we set it out as a part of our Perfect Picnic.
Chop Salad with Cary’s Famous Oregano Shallot Dressing:
2 heads romaine lettuce, chopped
3 cucumbers, chopped
1 pint grape tomatoes, cut in half
1 can chickpeas, rinsed and drained
1 small minced shallot
1/2 teaspoon dijon mustard
1/4 cup rice vinegar
1 teaspoon dried oregano
2 teaspoons dried parsley
1/2 cup good olive oil
1. In a large bowl, toss together lettuce, tomatoes, cucumbers and chickpeas.
2. Use your food processor to blend shallot, mustard, vinegar, oregano and parsley until very finely chopped.
3. Add olive oil and blend until emulsified.
4. Pour dressing over salad and toss to coat.
Serves: 6 to 8
This sounds good!
Sounds great, I love a good salad. Might need to make some for the soccer party tomorrow.
I’m going to make that dressing tonight. you think I should double the oregano if it’s fresh not dry?
I’m looking forward to our next picnic (or any other reason I might think of to try this salad)!
I am going to make that salad tonight for our family bbq! Thanks!
Perfect timing for this!
I also love using chick peas in salads
[...] to serve a large group: Baked Spaghetti Squash in ramekins, served with Artichoke Mushroom Tart and Chop Salad with Cary’s Famous Shallot Dressing. And at 8,100’ above sea level we’re goin’ toe-toe with any potential altitude sickness [...]