Monday, July 2, 2012
A Dilly of a Chopped Salad
I made this salad a few weeks ago when the weather started getting really warm. The cream dilled bacon dressing adds a nice dimension to a simple chopped salad. Tonight I'm making it again but adding some leftover grilled chicken to it. A totally complete meal for a very hot day!
6 slices crisp cooked bacon, reserving a tablespoon of the rendered bacon fat
1 cup sour cream
1/2 cup homemade or food quality commercial ayo
1 clove garlic, mashed or put through a garlic press
1/2 cup fresh minced dill
2 Tbl milk
1/2 tsp salt
1/4 tsp black pepper
1 large heart romaine lettuce, chopped
1/3 of an English cucumber, thinly sliced and then each slice halved
2 hard boiled eggs
1/2 cup thinly sliced red onion, chopped
3/4 cup crumbled blue cheese
2 cups chopped cooked chicken(optional)
Combine the sour cream, mayo, fresh dill, salt, pepper and milk. Crumble 2 slices of the bacon very finely and add to the dressing along with the tablespoon of rendered bacon fat. Refrigerate until ready to serve.
When ready to serve, combine the chopped lettuce, cucumbers and onion. Chop the bacon and eggs and add them to the mix. Gently fold in the blue cheese. Serve with the dilled bacon dressing.
Add 2 cups chopped cooked chicken to make this a hearty dinner salad!