Wildfire Chopped Salad
- Number of Servings: 4
Ingredients
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYJACKS.
Chopped Lettuce Mix1 ea. Head Romaine Lettuce2 ea. Heads Iceberg LettuceChopped Salad4 cups Chopped lettuce mix� cup Roma Tomatoes, � inch diced� cup Diced, cooked Bacon, cook until crispy and drain oil.� cup Roasted corn, cut off the cobb� cup Sliced Scallions1 cup Corn Tortillas, Cut into � inch strips and fried, lightly salted3 oz. (6Tbsp) Wildfire Citrus Lime Viniagrette (SOLD AT WILDIRE)� each Avocado, diced� cup Blue Cheese crumbles3 oz. Roasted Chicken, diced, cold Preparation Core both heads of Iceberg lettuce and trim off any brown leaves, then chop into one inch squares. Place chopped lettuce in a large bowl of water, or sink large enough to immerse all of lettuce. Take the head of Romaine and trim off all of the brown leaves, then chop into one inch squares down to core. Add chopped romaine to other lettuce, discard the core. Make sure to wash lettuce thuoroghly in clean water, then drain and repeat process. Using a lettuce spinner spin chopped lettuce until it is completely dry.Chopped SaladIn 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 (large enough to be filled by salad). Scatter blue cheese, chicken and Avocado across the top. Serve to Guests on chilled plates.Serving recommendations: for a meal 1 salad per 1-3 people, as a starter one salad per 4-6 people.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYJACKS.
Nutritional Info Amount Per Serving
- Calories: 394.1
- Total Fat: 23.7 g
- Cholesterol: 24.5 mg
- Sodium: 391.6 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 8.3 g
- Protein: 15.2 g
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