Kitchen Sink Chopped Salad with Creamy Balsamic Dressing
I posted this
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
salads
no cook
picnics
spring
summer
winter
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 tablespoon dijon mustard
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 1/2 cup balsamic vinegar
- for the salad:
- 3 tablespoons mayonnaise
- 1/2 small red onion diced
- for the creamy balsamic dressing:
- (makes 1 2/3 cups of dressing)
- 4 each cloves garlic grated
- 2 teaspoons morton~quotes nature~quotes seasoning
- 3/4 cup extra light olive oil
- 2 -3 heads of romaine lettuce finely chopped
- 1/2 pound of bacon cooked and crumbled
- 1 cups - 1 1/2 cups cherry tomatoes halved
- 1 each avacado, pitted peeled and diced
- 1 each cucumber, peeled seeded and diced
- 1/2 12 ounce can of artichoke hearts coarse chopped
- 6 ounces -6 ounces crumbled gorgonzola cheese
- Carbohydrate 7.24998797376771 g
- Cholesterol 45.3382815083333 mg
- Fat 44.8229605036399 g
- Fiber 0.348416659357588 g
- Protein 14.9807312220475 g
- Saturated Fat 9.13327350211969 g
- Serving Size 1 1 Serving (157g)
- Sodium 2176.30664655271 mg
- Sugar 6.90157131441012 g
- Trans Fat 4.58373050946067 g
- Calories 495 calories
directions: For the Creamy Balsamic Dressing: Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking). For the Salad: Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
