Chop Salad with Corn, Snap Peas, and Bacon

Chop Salad with Corn, Snap Peas, and Bacon
Photo by Fran Gealer

Ingredients

  • 1 carrot, peeled and shredded
  • 1 carrot, peeled and shredded
  • 12 bacon slices, cooked and crumbled
  • 6 cherry tomatoes, halved
  • 5 radishes, thinly sliced
  • 1 ½ cups fresh corn kernels (about 2 ears)
  • ¼ teaspoon freshly ground black pepper
  • + 23 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • Mustard Vinaigrette
    • 1 ½ cups sugar snap peas, trimmed and cut in half diagonally
    • ½ teaspoon kosher salt
    • Mustard Vinaigrette
    • 1 cup basil leaves (about 1 ounce), cut into thin strips
    • ½ cup grated Parmesan cheese
    • 1 ½ cups sugar snap peas, trimmed and cut in half diagonally
    • ½ cup grated Parmesan cheese
    • 1 cup basil leaves (about 1 ounce), cut into thin strips
    • ½ red bell pepper, diced
    • ½ red bell pepper, diced
    • 6 cherry tomatoes, halved
    • 1 ½ cups fresh corn kernels (about 2 ears)
    • 12 bacon slices, cooked and crumbled
    • ½ head romaine lettuce
    • ½ head romaine lettuce
    • ½ teaspoon kosher salt
    • 3 green onions, sliced
    • 1 cucumber, peeled, seeded, and diced
    • 5 radishes, thinly sliced
    • 1 cucumber, peeled, seeded, and diced
    • 3 green onions, sliced

Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process. Cook corn in boiling water 2 minutes; immediately plunge into ice water. Drain peas and corn. Chop lettuce into small pieces; place in a large bowl. Add peas, corn, cucumber, and nex...

View full recipe at My Recipes

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