[Recipes
Chopped Salad
The Chopped Salad has been a house favorite at the Solaris Grille for years. Awarded the coveted “Best of Philly” Award for salads in 2000, the salad is a typical any-time-of-day healthy favorite. It has become popular lunchtime fare. However, in the evening, it’s a great starter before any of the Soalris Grille’s delicious grilled dishes. John Anderson’s well-conceived Chopped Salad balances the crunch of asparagus, cucumber, and snap peas with the unctuous taste of avocado and kitchen-roasted red pepper. Chopped bacon and crumbled bleu cheese add lusty undertones to a dish that finds a winsome pairing with your favorite Shiraz.
| Serves: | 2 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:20 |
Cuisine: | American |
| Difficulty: | Easy | Meal Type: | Lunch |
| Main Ingredient: | cucumbers | Dish Type: | Salad |
| Main Cooking Method: | No Cook | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 4 oz. diced asparagus
- 4 oz. sugar snap peas
- 4 oz. diced cucumber
- 4 oz. diced avocado
- 2 oz. roasted red pepper
- 2 Tbsp. chopped bacon
- 3 Tbsp. crumbled bleu cheese
- 2 oz. balsamic vinaigrette
- to taste, salt and pepper
Directions
Mix all ingredients, salt and pepper to taste.