recipes
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Yield: 10 cups
null
Yield: 10 cups
This salad is a bit of a classic chopped salad, with some influence from the popular Cobb salad. We love it with our Ranch Dressing.
Nutritional information per serving (1 cup with 1 tablespoon dressing):Calories 176 (61% from fat)
carb. 7g
pro. 11g
fat 12g
sat. fat 3g
chol. 62mg
sod. 231mg
calc. 72mg
fiber 4g
carb. 7g
pro. 11g
fat 12g
sat. fat 3g
chol. 62mg
sod. 231mg
calc. 72mg
fiber 4g
Ingredients
- 1small shallot, peeled and trimmed
- 1head romaine, cut to fit feed tube
- 1endive, trimmed
- 1cup cherry or grape tomatoes
- 1avocado, pitted
- 2hard-boiled eggs
- 1cooked chicken breast
- ⅓cup walnuts, toasted
- 4slices cooked bacon, halved
- ¾cup Ranch Dressing (page 29)
Preparation
- 1. Insert the slicing disc, set to 2mm, into the work bowl of the food processor. Slice the shallot. Adjust the slicing disc to 7mm and slice on High the romaine, endive, tomatoes, avocado, and eggs, in that order. Transfer to a large serving bowl. Slice the chicken breast, again at 7mm on High, and add to the bowl with the other sliced ingredients.
- 2. Remove the slicing disc and replace it with the chopping blade. Add the walnuts and bacon and pulse to roughly chop. Sprinkle both over the other salad ingredients.
- 3. Serve with the Ranch Dressing on the side.
- Note: Due to the various consistencies of the ingredients of this salad, it should be served immediately after preparing.
