Chop chop salad
Delight in the freshness of our Chop Chop Salad, a colorful medley of crisp veggies and savory toppings, tossed in a flavorful dressing. A symphony of flavors awaits!
Ingredients:
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon chopped chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons coarse-ground mustard
- 2 tablespoons honey
- 2 cups cooked quinoa
- 110g green cabbage, thinly sliced
- 1 cup frozen corn, thawed and well drained
- 230g bacon, cooked and crumbled (about 10 strips)
- 1 heirloom tomato, chopped
- 3 cups salad greens
- Kosher salt and freshly cracked black pepper
Instructions:
- To prepare the base herb vinaigrette: Start by adding the vinegar to a mixing bowl. Gradually pour in the olive oil while whisking continuously. Once the vinaigrette is well combined, mix in the parsley, chives, salt, and pepper.
- For the sweet Dijon vinaigrette: Combine the mustard and honey with the prepared base herb vinaigrette.
- To assemble the chop chop layered salad: Transfer the sweet Dijon vinaigrette into a large, transparent bowl.
- Spread the quinoa over the vinaigrette. Then, layer the green cabbage ribbons evenly on top of the quinoa. Add a layer of corn over the cabbage. Next, sprinkle the crumbled bacon on top. Place the tomatoes in a tall stack in the middle of the bacon. Surround this stack with the salad greens. Season the salad with kosher salt and freshly ground black pepper. Starting from the bottom, delicately mix all the salad layers to ensure everything is coated in the vinaigrette. Serve the salad immediately.
Summary:
- Calories: 2898 kcal
- Fat: 226 g
- Protein: 66 g
- Carbs: 162 g
- Potassium: 2413 mg
- Magnesium: 372 mg