Chopped Salad Recipe

Chef John Anderson
About: The Chopped Salad has been a house favorite at the Solaris Grille for years. Awarded the coveted “Best of Philly” Award for salads in 2000, the salad is a typical any-time-of-day healthy favorite. It has become popular lunchtime fare. However, in the evening, it’s a great starter before any of the Soalris Grille’s delicious grilled dishes. John Anderson’s well-conceived Chopped Salad balances the crunch of asparagus, cucumber, and snap peas with the unctuous taste of avocado and kitchen-roasted red pepper. Chopped bacon and crumbled bleu cheese add lusty undertones to a dish that finds a winsome pairing with your favorite Shiraz.

Recipe Info

Restaurant: Solaris Grille | Philadelphia

Servings: 2
Prep Time: 20 minutes
Cuisine: American
Meal Type: Lunch
Main Ingredient: cucumbers
Dish Type: Salad
Cooking Method: No Cook
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: No

Directions

Recipe

Mix all ingredients, salt and pepper to taste.

Ingredients

4 oz. diced asparagus 4 oz. sugar snap peas 4 oz. diced cucumber 4 oz. diced avocado 2 oz. roasted red pepper 2 Tbsp. chopped bacon 3 Tbsp. crumbled bleu cheese 2 oz. balsamic vinaigrette to taste, salt and pepper

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