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The BIG Chopped Salad




Source of Recipe


Internet


List of Ingredients




1 large head romaine lettuce (about 1 lb.)
1 large bunch arugula (about 5 oz.)
1 lb. ripe tomatoes, washed, cored, and cut into bite-size wedges
2 medium yellow sweet peppers, washed, trimmed, seeded, and cut into ¼-inch dice
2 medium avocados, halved, seeded, peeled, and cut into ¼-inch dice
¾ cup finely chopped red onion
2/3 cup olives, such as Cerignola or kalamata, pitted and quartered
¾ cup extra-virgin olive oil
3 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
Salt and freshly ground black pepper to taste
3 hard-cooked eggs



Recipe



Slice off the white bottom of the romaine head; discard. Wash and dry green leaves and roughly chop or break up into bite-size pieces. Place all vegetables in a large salad bowl. Whisk oil, vinegar, mustard, salt, and pepper together and toss with salad 15 minutes before serving to blend the flavors. Chop the eggs and sprinkle over the salad. Makes 8 servings.