Description

This chopped salad is well known in the Chicago area. It's a hearty salad with lettuce, cabbage, tomatoes, cheese, bacon and chicken. It's served with a homemade Sweet Italian Dressing. Don't hesitate to change up the ingredients if desired.

Ingredients

• 1 c. uncooked Ditalini pasta, (2 c. cooked)
• 1 lb. bacon, (1 c. cooked and crumbled)
• 3 c. chopped romaine lettuce
• 2 c. chopped iceberg lettuce
• 2 c. chopped red cabbage
• 1 c. grape tomatoes, quartered
• 1 c. sliced green onions
• 4 oz. crumbled Gorgonzola cheese, (about 1 c.)
• 2 c. cooked and diced chicken
• Sweet Italian Dressing:
• 1/2 c. olive oil
• 1/4 c. white balsamic vinegar*
• 2 cloves garlic, peeled and minced
• 1 t. Dijon mustard
• 1 t. sugar
• 1/2 t. dried oregano
• 1/4 t. salt
• 1/4 t. freshly ground black pepper

Steps

1. Cook pasta in well salted boiling water according to package directions. Drain and cool. Set aside.
2. While pasta is cooking, cook the bacon in a skillet until done. Drain on a paper towel lined plate. Let cool; crumble.
3. Combine romaine and iceberg lettuces, red cabbage, tomatoes and green onions in a large salad bowl. Add cooled pasta, bacon and gorgonzola cheese; add chicken, if using. Add the dressing to taste just before serving.