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Bacon Ranch Chopped Salad Recipe
One of the great things about a chopped salad is you can include all sorts of leaves and stems without raising any eyebrows.
Author:
Alea Milham
Ingredients
6
pieces
bacon
4
cups
kale
cut into thin strips
2
cups
beet leaves
cut into thin strips
2
carrots
julienne the roots and thinly slice the leaves
4
radishes
julienne the roots and thinly slice the leaves
2
stalks celery
thinly slice stalk and leaves
2
stalks Swiss chard
thinly slice the stalk and leaves
3
green onions
thinly sliced including the green tops
1/2
cup
Ranch Salad Dressing
Optional: parsnip leaves
turnip leaves, and spinach leaves
Instructions
Cook the bacon. While the bacon is cooking, chop the vegetables using as much of them as you can.
Add the chopped vegetables to a large bowl. Add the Ranch Salad Dressing. Toss to coat.
Drain the fat from the bacon and crumble most of it over the salad. Toss to blend. Crumble the last of the bacon over the salad.
Cover the salad and refrigerate it until you are ready to serve.