Morton'S The Steakhouse Chopped Salad

1. 1

   To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.

2. 2

   Whisk the mustard and salad dressing mix until well mixed.

3. 3

   Add the olive oil and whisk until the dressing is emulsified.

4. 4

   Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.

5. 5

   Note: If you use Good Seasons brand mix, two packets work well.

6. 6

   To prepare salad: Cut the iceberg and romaine lettuces into 1/2-inch squares. Transfer to a large mixing bowl.

7. 7

   Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.

8. 8

   Peel the avocado and remove the pit. Cut the avocado into 1/2-inch cubes and add to the lettuce.

9. 9

   Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.

10. 10

    Add the vinaigrette, toss well, and serve.

11. 11

    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.

* Per serving · 4 servings · Values may vary.