Chopped Salad W/Hearts Of Palm, Artichoke Hearts, A

Name: Chopped Salad W/Hearts Of Palm, Artichoke Hearts, And Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head iceberg lettuce, washed and dried; 1 medium head romaine lettuce, washed and dried; 10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained); 1 cup hearts of palm (about 12 ounces drained); 1 avocado; 6 ounces blue cheese, such as Saga, Maytag, or gorgonzola, crumbled (1 cup); 3/4 cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips; 3?4 cup chopped hard-cooked eggs (2 large eggs; see Note); 3/4 cup finely minced red onion; 3/4 cup seeded, chopped plum tomato; 3/4 cup Dijon Vinaigrette (page 227)

Servings: persons

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag, or gorgonzola, crumbled (1 cup)
3/4 cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
3?4 cup chopped hard-cooked eggs (2 large eggs; see Note)
3/4 cup finely minced red onion
3/4 cup seeded, chopped plum tomato
3/4 cup Dijon Vinaigrette (page 227)

1
1. Cut the iceberg and romaine lettuces into 1?2-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into 1?4-inch-long pieces and add to the lettuce.
2
2. Peel the avocado and remove the pit. Cut the avocado into 1?2-inch cubes and add to the lettuce.
3
3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve.
4
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium head iceberg lettuce, washed and dried, 1 medium head romaine lettuce, washed and dried, 10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained), 1 cup hearts of palm (about 12 ounces drained), and more.

Yes, Chopped Salad W/Hearts Of Palm, Artichoke Hearts, And Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chopped Salad W/Hearts Of Palm, Artichoke Hearts, And Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions