Why You’ll Love This Recipe

This chopped salad is bursting with textures and flavors. With a mix of crisp lettuce, savory blue cheese, and heart-healthy artichoke hearts and hearts of palm, every bite is a delightful combination of fresh and rich ingredients. The lemon basil dressing adds a bright and tangy finish that perfectly complements the salad’s richness. It’s a perfect dish for gatherings, special occasions, or just when you’re craving a satisfying and filling salad.

Ingredients

For the Salad:

4 cups romaine lettuce, sliced into 1/4” julienned slices
4 cups iceberg lettuce, sliced into 1/4” julienned slices
4 cups baby spinach, chopped
2 cups radicchio, sliced very thin
3/4 medium red onion, sliced very thin and halved
1/4 cup chopped green olives
1 cup crumbled blue cheese or Italian gorgonzola cheese
1 can artichoke hearts, drained, and using just the chunky ends, cut into 1/4” chunks (reserve layered portion for another use)
1 (14 oz.) can hearts of palm, drained and cut into 1/4” chunks
6 oz. fresh mushrooms, chopped
4 hard-boiled eggs, cut into 1/4” chunks
1 1/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
Garnish: Cherry tomatoes, cut in half (as many as you prefer)
Freshly cracked black pepper and sea salt to taste

For the Lemon Basil Dressing:

1 – 2 cups sour cream (start with 1 cup, then add more as needed after mixing other ingredients)
1 tbsp extra virgin olive oil
1/2 tbsp champagne vinegar
1/4 – 1/2 cup crumbled blue cheese or gorgonzola cheese (adjust to taste)
1/2 cup freshly squeezed lemon juice
1/2 cup freshly chopped basil
1/2 tsp garlic powder
Salt and pepper to taste
(Optional) 1 tsp honey (optional, not used in this version)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Salad: In a large mixing bowl, combine the romaine lettuce, iceberg lettuce, spinach, and radicchio. Add the thinly sliced red onion, chopped green olives, crumbled blue cheese, artichoke heart chunks, hearts of palm, chopped mushrooms, and hard-boiled egg chunks. Toss gently to mix the ingredients evenly.
Make the Dressing: In a separate bowl, whisk together the sour cream, olive oil, champagne vinegar, blue cheese, lemon juice, basil, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed. If the dressing is too thick, add more sour cream to reach your desired consistency.
Assemble the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Add the Finishing Touches: Top the salad with the crumbled crispy fried onion rings and garnish with halved cherry tomatoes. Add freshly cracked black pepper and sea salt to taste. Serve immediately and enjoy!

Servings and Timing

This recipe serves approximately 6-8 people. Preparation time is about 20-30 minutes, and no cooking is required other than the preparation of the hard-boiled eggs.

Variations

Cheese variations: If you prefer a different flavor profile, you can substitute the blue cheese with goat cheese, feta, or mozzarella.
Add more protein: For a more filling meal, add grilled chicken, steak, or shrimp on top of the salad.
Additional vegetables: Add more vegetables, like cucumbers, bell peppers, or shredded carrots, for extra crunch and freshness.
Dressings: If you prefer a lighter dressing, you can use Greek yogurt instead of sour cream.

Storage/Reheating

This salad is best enjoyed fresh. However, if you have leftovers, store the salad (without the dressing and crispy fried onions) in an airtight container in the refrigerator for up to 2 days. For the dressing, store it separately in the fridge for up to 1 week. The crispy fried onions should be added just before serving to maintain their crunch.

FAQs

1. Can I make the dressing ahead of time?

Yes, you can prepare the dressing a day ahead and store it in the refrigerator. Just give it a good stir before using it on the salad.

2. Can I use a different type of cheese for the dressing?

Yes, you can use a mild cheese like Parmesan or goat cheese instead of blue cheese, but it will change the flavor profile slightly.

3. How can I make this salad spicier?

To add some heat, incorporate jalapeños, red pepper flakes, or a dash of hot sauce into the salad or dressing.

4. How can I make this salad gluten-free?

Ensure that the fried onion rings are gluten-free, or you can make your own gluten-free crispy onions to top the salad.

5. How long can I store the leftovers?

The salad without the dressing and crispy fried onions can be stored in the fridge for up to 2 days. The dressing lasts up to 1 week in the fridge.

6. Can I use other greens instead of spinach or iceberg lettuce?

Yes, you can use any leafy greens you like such as arugula, kale, or mixed greens.

7. Can I add more vegetables to the salad?

Absolutely! Feel free to add cucumbers, bell peppers, or any of your favorite veggies to enhance the flavor and texture.

8. How can I make the dressing more tangy?

Add a bit more lemon juice or champagne vinegar to give the dressing a brighter, more tangy flavor.

9. Can I use pre-made dressing?

You can use store-bought ranch or blue cheese dressing as a substitute for the homemade lemon basil dressing, but this recipe’s dressing adds a fresh and unique flavor that complements the salad perfectly.

Conclusion

This Chopped Salad with Lemon Basil Dressing is a fantastic and vibrant dish that’s perfect for any occasion. With a delicious combination of fresh greens, savory ingredients, and a tangy homemade dressing, this salad offers something for everyone. It’s a great way to enjoy a healthy and satisfying meal that’s both fresh and indulgent. Enjoy!

Chopped Salad

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Author: Julia
Total Time: 20-30 minutes
Yield: 6-8 servings
Diet: Vegetarian

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Description

This Chopped Salad with Lemon Basil Dressing is a colorful and flavorful dish packed with fresh greens, crunchy veggies, blue cheese, and a tangy, homemade lemon basil dressing. Perfect for any occasion, it’s a satisfying and indulgent salad that can be enjoyed as a main or side dish.

Instructions

Prepare the Salad: In a large mixing bowl, combine the romaine lettuce, iceberg lettuce, spinach, and radicchio. Add the thinly sliced red onion, chopped green olives, crumbled blue cheese, artichoke heart chunks, hearts of palm, chopped mushrooms, and hard-boiled egg chunks. Toss gently to mix the ingredients evenly.
Make the Dressing: In a separate bowl, whisk together sour cream, olive oil, champagne vinegar, blue cheese, lemon juice, basil, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed. If the dressing is too thick, add more sour cream to reach your desired consistency.
Assemble the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Add the Finishing Touches: Top the salad with crumbled crispy fried onion rings and garnish with halved cherry tomatoes. Add freshly cracked black pepper and sea salt to taste. Serve immediately and enjoy!

Notes

For added protein, top with grilled chicken, shrimp, or steak.

Feel free to add extra vegetables like cucumbers, bell peppers, or carrots for more crunch and flavor.

Prep Time: 20-30 minutes
Category: Salad, Main Dish, Side Dish
Method: Tossing
Cuisine: American, Mediterranean