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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Wildfire Chopped Salad Recipe

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This recipe for Wildfire Chopped Salad is from The Loftness Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chopped lettuce mix
1 head romaine lettuce
2 heads iceberg lettuce
1/4 cup roma tomatoes
1/4 cup diced, cooked bacon (cook until crispy and drain oil)
1/4 cup roasted corn; cut off the cob
1/4 cup sliced scallions
1 cup corn tortillas; cut into 1/2 inch strips and fried, lightly salted
3 oz (6 T) Wildfire Citrus Lime Vinaigrette (SOLD AT WILDFIRE)
1/4 avocado, diced
1/4 cup bleu cheese crumbles
3 oz roasted chicken, diced, cold
Directions:
Directions:
Core both heads of iceberg lettuce and trim off any brown leaves, then chop into 1 inch squares. Place chopped lettuce in a large bowl of water or sink large enough to immerse all of the lettuce. Take the head of the Romaine and trim off all of the brown leaves, then chop into 1 inch squares down to the core. Add chopped romaine to other lettuce, discard the core. Make sure to wash lettuce thoroughly in clean water, then drain and repeat process. Using a lettuce spinner, spin chopped lettuce until it is completely dry.

In a large mixing bowl, toss chopped lettuce with tomatoes, bacon, corn, scallions, tortilla strips, and citrus lime dressing. Mix well and place in a medium sized serving bowl. Scatter bleu cheese, chicken and avocado across the top. Serve to guests on chilled plates.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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