Sophies Chopped Salad Recipes

CHOPPED SALAD

Steps:

• Soak the onion in cold water, 15 minutes. Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes. Remove from the heat, cover and let sit 10 minutes. Remove with a slotted spoon to a bowl of ice water. Return the water to a boil and season with salt. Add the asparagus and cook 2 minutes. Drain and transfer to the ice water.
• Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
• Drain the asparagus and chop. Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl. Peel and chop the eggs and drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper.

SOPHIE'S CHOPPED SALAD

Steps:

• Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve.

SOPHIE'S CHOPPED SALAD

Steps:

• In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
• Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
• You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.