I couldn’t decide whether to call this a chopped salad or a cobb salad… because, well, is there a difference? Or is a cobb salad simply a type of chopped salad? What is the specific distinction between the two? Anyone? … Anyone? (these really are the things that go through my mind! hah)

Oh well, whatever you want to call it… it’s DELICIOUS. For. Real.

I love a good hearty salad… one with all kinds of goodies in it! This fits the bill.

There are very few things I don’t like: raw meat -aka SUSHI- , oatmeal (it’s the texture – bleh), bananas (but I love banana bread), and fishy fish like salmon(I’m a Florida girl… I’m used to mild saltwater fish). Anyhow, when it comes to salads… the more ingredients the merrier!

My brother however, would gag at the mere thought of olives, tomatoes, and cucumbers being mixed into a salad haha He can be a picky little punk! ;) I have to say he’s come a long way though, thanks to Heather (my sister in-law). She’s got him eating things that he once wouldn’t allow to touch his plate!

The dressing… OH the dressing. I could drink it. This recipe is based loosely off of another balsamic drissing recipe I got from my Aunt Kathy… I changed around a bunch since her secrets aren’t mine to give away…  ;)

None-the-less this dressing is one you may just want to keep on Tap… yes, that good!

Make this salad ASAP. Add some grilled chicken, some chopped eggs (I actually intended to add eggs, but forgot… yah, i’m not perfect), whatever. you. want. Don’t like Balsamic? Use my favorite Garlic Ranch or Honey Mustard instead!

Make it your own, people!

NOTE: this dressing is more of a vinaigrette (the little bit of mayonnaise gives it a bit of a creaminess). It is meant to be thin, but will thicken up slightly after refrigeration. Also, I like my vinaigrettes more on the tangy side, but feel free to cut back the amount of vinegar in this if desired.

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Kitchen Sink Chopped Salad with Creamy Balsamic Dressing

Yield: 4-6 servings

Prep Time: 20-30 minutes

Total Time: 20-30 minutes

Ingredients:

For the Creamy Balsamic Dressing:
(makes 1 2/3 cups of dressing)

4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons Morton's Nature's Seasoning
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil

For the Salad:
2-3 heads of Romaine lettuce, finely chopped
1/2 pound of bacon, cooked and crumbled
1 - 1 1/2 cups cherry tomatoes, halved
1 avacado, pitted peeled and diced
1 cucumber, peeled seeded and diced
1/2 small red onion, diced
1/2 can of artichoke hearts, coarse chopped
4-6 ounces crumbled gorgonzola cheese

Directions:

For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).

For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.